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 owners Amy Beard and Chef Mike McCarty.
Our Team
Mike McCarty
General Manager/Executive Chef/Partner
For over 15 years, Mike McCarty has masterfully captained The Lobster Trap as Executive Chef. He joined the crew in the earliest days, and took over as Chef not long after. From then to now, Chef Mike and The Lobster Trap have seen a lot of challenges and changes.
From the start, Chef McCarty, along with founding owner Amy Beard, had a clear vision of what The Lobster Trap should be; a meeting place for the flavors of Coastal Maine, combined with Appalachia’s abundance of fresh ingredients. As part of this mission, Mike made sustainability the focus of every dish on his menu.
Making this dream a reality is a truly incredible feat of logistical problem solving. When the doors of the restaurant close for the night, Chef Mike and his team are already working on the menu for the next day.
Late night phone calls to purveyors help him fill the menu with fresh products daily. Whether it’s lobsters from Maine, oysters from Massachusetts, or rainbow trout from Western North Carolina – when a dish hits our menu you can bet it’s of the highest quality, and lowest impact.
For years, Chef McCarty has worked closely with organizations promoting better food quality and sustainability efforts. His partnership with groups like Monterey Bay Aquarium’s Smart Watch program enabled him to source fresh, credible, sustainable seafood. In recent years, The Lobster Trap has been named a Leader in sustainability by the James Beard Foundation’s Smart Catch program.
Caytlyn Collins
Dining Room Manager
Caytlyn came to us from South Florida, where she developed a passion for people and food. Her travels around the world have given her a unique perspective on what hospitality means, which she has shared with us and our guests. We are grateful to have Caytlyn to unite our team, and elevate the experience for seafood lovers.
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.
Jessica Menezes
Media Team
After growing up on her family’s farm in the Pennsylvania Poconos, Jessica is truly an Asheville kid at heart. Her early life instilled in her a confidence in her own ability to create and adapt. Embracing her gifts for videography and content creation, Jessica co-founded Life in the AVL. These days, she is the driving force of The Lobster Trap 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.