Do you remember the old TV show, Cheers? It had that catchy intro, “Sometimes you want to go, where everybody knows your name…” That one? The funny thing about that show, the customers on it and the people watching it all kept coming back for the same thing.

So, what was it? Ted Danson? Not exactly. It was more the emotional investment the characters made in one another. Everyone knew Sam had been a pitcher for the Red Sox, and that Diane wouldn’t have been there if she hadn’t been dumped by her fiance. That’s what truly made Cheers so special, as a bar and as a sitcom.

You see, hospitality isn’t just about good customer service. It’s that something extra, that special sauce, that connects a person to a place for good. At the Lobster Trap, we try to create an atmosphere that is as much about the people, as the food. Many of the staff, both front and back of house, have been part of the Trap Crew for years, and have spent that time forging friendships with customers that know them by name.

Though it may seem like magic, this culture wasn’t created overnight. When Amy Beard, founding partner and native of Cape Elizabeth, Maine, first opened The Lobster Trap in 2005, it was with the desire to fashion a sort of home-away-from-home here in the Blue Ridge Mountains. She grew up exploring the islands and waters of Casco Bay, alongside her friend, Captain Tom, who now sends us live Maine lobsters from his boat, The Lucky Catch. Thanks to Amy’s vision, you can close your eyes as you take a buttery bite of lobster in Asheville, and imagine you’re sitting in a shack on the coast of New England.

Though Amy has since moved back to the Northeast, The Lobster Trap is still plowing forward, with its own Captain (of sorts), Executive Chef and General Manager Mike McCarty. His dedication to fostering relationships with fisherman and local farmers is what allows the restaurant to maintain the high standards that have come to be expected by both staff and customers. By partnering with Monterey Bay Aquarium Seafood Watch, Chef McCarty committed to providing sustainable seafood of the highest quality.

These commitments and relationships that formed the roots of The Lobster Trap have created an atmosphere of trust, a feeling of family among the Trap Crew, and then among our guests. Don’t be surprised on your next visit if you see a customer greet a server with a hug, or catch sight of a drive-by fist bump across the oyster bar. We believe every dish that hits the table should be an experience, not simply another meal; and it’s that sweet combination of high quality ingredients with a staff that feels like family that keeps people coming back. Come back often enough, and we may even learn your name.

**For more information on sustainable seafood please visit the Monterey Bay Aquarium Seafood Watch website. Also, if you have ever dreamed of catching your own lobster, there has never been a better time. Check out The Lucky Catch to find out how you can join Captain Tom on your next trip north!

Valentine’s Special

Three Course Prix Fixe Dinner
Special offer on Tuesday, February 14th, 2017

First Course
Three Island Creek Oysters with Pink Peppercorn Mignonette

Second Course
Surf N’ Turf – Maine Lobster Tail & Certified Angus Filet Mignon with Demi Glace

Third Course
Chocolate Pot de Crème with Buffalo Trace Whipped Cream

Includes 1 Glass of White or Red Wine
$70 per person
No Reservations – Open at 5pm

Holiday Schedule

We will be open every day during the holiday season except:

Friday, December 23rd – The Lobster Trap is reserved for a private party
Saturday, December 24th – The Lobster Trap is closed so staff can enjoy the holiday
Sunday, December 25th – The Lobster Trap is closed so staff can enjoy the holiday

We will be open all other days at 5pm including New Years Eve and New Years Day! Our reservation policy will remain the same:

While The Lobster Trap does not take reservations unless it is a party of 12 or more, we do offer call ahead seating. You are welcome to give us a call at 828-350-0505 when you are on your way. We will let you know if there is a wait for a table. If there is a wait, we will add you to the waiting list and give you an approximate wait time. Please note that there are no guarantees with call ahead seating. It is also possible that there was not a waiting list when you called but that there is a waiting list when you arrive.

We hope to see you this holiday season!

$3 Pints on Father’s Day June 19th, 2016

Dad’s are awesome. We are excited to celebrate dad’s on Father’s Day, June 19th by offering all pints for only $3 all night for all guests of drinking age. We hope to see you there!

captain tom martin, lobsterman on Lucky Catch

National Lobster Day Wednesday, June 15th

While the origin of National Lobster Day remains a bit unclear, not knowing its purpose shouldn’t prevent you from celebrating one of the finest delicacies of the sea! We encourage everyone to celebrate with us at The Lobster Trap in downtown Asheville, NC. We will be offering our traditional lobster dinner for only $29 on National Lobster Day, Wednesday, June 15th, 2016.

To get into the spirit, we would love to share some fascinating lobster trivia:

In Colonial times, servants and slaves were the only people allowed to eat lobsters regularly.
Lobsters aren’t all red. They can be many different colors, including bright blue, white and brilliant gold tones.
Lobsters can be right-handed, left-handed, or ambidextrous.
Many lobster species can live to be over 100 years old.
Most lobsters travel over 100 miles a year and have migratory patterns.

We look forward to seeing you on June 15th!

Mother’s Day Isn’t Over After Breakfast

Treat mom to a special dinner at The Lobster Trap this year. We are offering complimentary freshly baked over-sized chocolate cupcakes to all of the moms that dine with us on Mother’s Day, Sunday, May 8th.


Happy Mother’s Day to all of the wonderful moms out there!

Chef Mike McCarty Interviewed on AVL Food Fans

Executive Chef/General Manager Mike McCarty joined Stu Helms and Chef Joe Scully on AVL Food Fans. AVL Food Fans is a new show that talks about the amazing Asheville food scene. Get the latest food news and hear Mike talk about the seafood at The Lobster Trap at:

How to make the best mac and cheese of your life

Not many dishes are more alluring than macaroni and cheese. What other food can keep both toddler and gourmet satisfied at the same table? Can you think of another side equally at home in a meat-and-three or a fine-dining restaurant, perhaps gussied up with lobster?

Two versions of the latter won over a number of Asheville mac-and-cheese lovers, at least according to an unofficial social media poll where several people raved about the shellfish-spiked concoction at Posana and The Lobster Trap.

“It was never intended to take off like that, but it did and we’re super happy about it,” said Mike McCarty, chef and partner of the downtown Asheville seafood restaurant. “It’s one of our staple items.”

The Lobster Trap’s mac is rich with lobster base, added to the cheese sauce while it’s cooking. Cream cheese, Parmesan and Gorgonzola further give the dish a rich, cheesy flavor.

Though The Lobster Trap has tried serving a baked version, customers simply weren’t having it. “”To prepare for service, we’ll pour the sauce into a pan, add our pasta and we’ll add our lobster meat of course, and then our seasonings,” McCarty said. “That consistent coating of cheese sauce around lobster meat and pasta, that’s our thing.”

For home cooks, McCarty shared what he thinks is the most important mac-and-cheese secret: the best version starts with a good, blonde roux.

“When you build on top of a roux, it promotes a thick, creamy consistency to really coat your pasta,” he said. “The worst thing is when you dip into your mac and cheese, and there’s this liquid dripping off your fork, taking away all your flavors — no one likes that.”

This is an excerpt from an article that appeared in the Asheville Citizen Times on April 12, 2016 written by Mackensy Lunsford,

Asheville Food Writer Stu Helm Visits The Lobster Trap

Here is what he had to say:

Sometimes, my life really doesn’t suck. 1) The Lobster Trap on Patton Ave right downtown. 2) Me and my new haircut are ready for lobsters and stuff. 3) A variety of oysters and clams and crab legs and lobster. Holy fuck. That’s good fruits d’mare. 4) I’m from New England. This picture is like childhood to me. So many good food memories involving a nutcracker and a giant red claw. 5) Baked oysters. So good. Done old school and done right. 6) This lobster roll would make my mom very happy. She’s fussy about lobster rolls. Brioche by Fred at Geraldine’s Bakery! 7) Chef Mike McCarty has been at The Trap for almost ten years! He was very generous with his time tonight, and answered a million questions while sitting with me. 8) My server Robert was great! 9) Sous Chef Rakim rubbed a lobster on the back until it was in a trance and then 10) stood it on its head! Hell. Yes. I had a great time at The Lobster Trap tonight. Thanks, All! I’ll be back, with my mom, and Dawn! I wanna try your lobster carbonara. Yum!

Asheville Restaurant Week at The Lobster Trap 1/19/16 to 1/28/16

We are excited to participate in Asheville Restaurant Week again this year. We hope you will take this opportunity to celebrate the unique cuisine that Asheville restaurants have to offer. In honor of Asheville Restaurant Week, we will be offering a 3 course dinner for $30 per person. Our Restaurant Week menu showcases several of our popular menu items and is only available from Tuesday, 1/19/16 to Thursday, 1/28/16. Our regular menu will also be available during Restaurant Week.

Asheville Restaurant Week
at The Lobster Trap

3 Course Dinner for $30 per person

First Course (choose one)

Cold Water Oysters
Three cold water oysters from Island Creek, MA served with lemon and mignonette

Crab Louie
Fresh domestic lump crab meat with Russian dressing, hard boiled egg, tomato and asparagus

Second Course (choose one)

Scallop and Risotto
New England scallop served with risotto and kumquat chutney

1/2 Lobster Roll
Fresh Maine lobster meat in a buttered brioche bun

Third Course (choose one)

Mussels, clams, linguica sausage, shrimp and smoked fish simmered in a herb tomato broth

Gumbo with NC Catfish
Cornmeal crusted catfish over warm gumbo with crawfish and shrimp, finished with green onion and Carolina Gold Rice from Anson Mills