The Lobster Trap is all about seafood. Don’t look for chicken here. This is where fresh seafood is thoughtfully prepared in ways that honor its delicate flavors and textures. This is where fun, food and hospitality abound and where the oysters are always fresh. So come join Mike and Amy in a celebration of seafood. Raise a glass, crack a claw, shuck a shell, and lift a fork to the best that our domestic oceans, rivers and lakes have to offer.
“Most seafood should be simply threatened with heat and then celebrated with joy.”
–JEFF SMITH, THE FRUGAL GOURMET
Our History
Amy and Captain Tom grew up together in Cape Elizabeth, Maine exploring the islands of Casco Bay. When Tom got his lobster license in high school, they hosted lobster bakes on the beach, spending many summer evenings surrounded by good friends and sweet Maine lobster.
In 2003, Amy moved to Asheville and dreamed of sharing a fresh Maine lobster bake with her new friends in the mountains. Amy was out on Tom’s boat during a visit home when she asked if he could send lobster down to Asheville. Tom said, “I can send you lobsters right off the boat anytime you want!”
In 2005, The Lobster Trap restaurant opened its doors in historic downtown Asheville, N.C. Since then, it has become the seafood destination for locals and visitors whose passion for fresh Maine lobsters, domestic oysters, mussels, clams, crabs and fish (including the award-winning Sunburst trout) is exceeded only by that of founder Amy Beard and Chef/ Owner Mike McCarty.
Our Team
Mike McCarty
Executive Chef/Owner
For over 15 years, Mike McCarty has skillfully helmed The Lobster Trap as Executive Chef, steering it through the years with precision and passion. From his earliest days among the crew to assuming the mantle of Chef and ultimately becoming the sole owner in 2023, Chef Mike has been a stalwart presence, guiding the restaurant through myriad challenges and transformations.
From inception, Chef McCarty, alongside founder Amy Beard, crafted a vivid vision for The Lobster Trap-a sanctuary where the essence of Coastal Maine harmonizes with the bounty of Appalachia’s freshest produce. Central to this ethos was Mike’s unwavering commitment to sustainability, infusing every dish with integrity and environmental consciousness.
Realizing this vision demands a remarkable blend of ingenuity and dedication to logistics. As the restaurant’s doors close each evening, Chef Mike and his team seamlessly transition into orchestrating the culinary symphony of the next day’s menu.
Late night conversations with purveyors ensure a steady stream of premium ingredients, whether its lobsters sourced from Maine’s rugged coastlines, succulent oysters from Massachusetts, or delicate rainbow trout from the pristine waters of WNC. Each dish that graces our menu epitomizes quality without compromise, a testament to Chef Mike’s relentless pursuit of excellence and sustainability.
Throughout his tenure, Chef McCarty has forged enduring partnerships with organizations championing superior food quality and sustainable practices. Collaborations with esteemed groups like the Monterey Bay Aquarium’s Seafood Watch as well as earned acclaim as a sustainable leader with the James Beard Foundation’s Smart Catch program. Under Chef Mike’s stewardship, The Lobster Trap continues to thrive as a beacon of culinary innovation and environmental stewardship.
Chloe Donley
General Manager
A true world traveler, Chloe Donley has worked in hospitality all the way from Alaska to Australia. After refining her skills abroad, Chloe brought her experience and expertise to Asheville. Now General Manager, Chloe has filled every front of house position at The Lobster Trap over the last few years. Most of the time Chloe can be seen darting through the restaurant, addressing issues and putting out fires. In her few moments of spare time, she can be found with her nose in a book – or checking in with her cats via petcam.
Krista Koller
Bar Manager
Krista is a Lobster Trap veteran, who has called Asheville home for over 20 years. During that time, Krista has had the opportunity to work with a plethora of local businesses, and gain a variety of skills. When she’s not slinging drinks and working with the public, she enjoys gardening, cooking, studying herbal medicine and practicing energy healing.
Will Duncan
Chef de Cuisine
By the time he graduated from Appalachian State in 2014, Will was already a veteran of the hospitality industry. He has done it all, from kitchen management to bartending; and he brings almost fifteen years of experience with him. Will has a unique ability to elevate classic dishes with a modern flair, creating a harmony of both old and new world flavors. When not creating in the kitchen, you might find this beach soul with guitar in hand, and rocking the best shorts in Asheville.
Maggie Rogers
Media Team
Maggie has NC roots and a reverence for all things magical and delicious. She believes that love is the meaning of life, and it’s best shared through the things we create – especially food! Maggie was already a veteran server at The Lobster Trap when she co-founded Life in the AVL. Now, she’s thrilled to be putting her pen to work as part of our Media Team.
David Carson
Bar Manager
Born and raised in Western North Carolina, David is one of the brightest spirits on the Trap Crew. His journey with us began over ten years ago, when baby David joined us as a dishwasher. Since then, he’s held every position in FOH, and is now keeping us all in line as Bar Manager. David, a.k.a. “Bookie”, is at the heart of our Trap Family.