In the beginning there was Captain Tom, The Lucky Catch, and USAir Cargo. A staff member would run to the airport to pick up the daily catch before The Lobster Trap opened for dinner at 5pm. Today the process is more efficient and fresh seafood is delivered directly to the front door of the restaurant but the philosophy remains the same. Chef Mike McCarty at The Lobster Trap wants to know where his fish is coming from.
“I have respect for the fish and for the process.” says Chef Mike. “It is important to me that I know the product that I am working with.”
Chef Mike is passionate about seafood and cares about preserving the natural environment in which fish prosper. In December, 2014 Chef Mike initiated a partnership with Monterey Bay Aquarium Seafood Watch. The Lobster Trap is now one of only three restaurants in North Carolina that adhere to the strict requirements set forth in the Seafood Watch Program. All of the seafood served at The Lobster Trap has been fished using sustainable, environmentally friendly methods.
Recently, Chef Mike forged a relationship with Island Creek Oysters in Duxbury, MA. Island Creek Oysters is a family run oyster farm on Duxbury Bay. They ship directly to the White House, French Laundry in Northern California, and The Lobster Trap in Asheville, NC.
“We are excited to be the only restaurant in North Carolina to carry these tasty, responsibly grown oysters.” says Chef Mike. “We will continue to build relationships directly with fishermen so we can receive the freshest seafood right off the boat.”