Lobster Trap
by The Lobster Trap Executive Chef Mike McCarty Raw Oysters (8)Cooking OilWatercress (1 bunch)Chopped Garlic (1 Tbsp)Chopped Shallot (1 Tbsp)Pernod Liquor (1 shot)Bread Crumbs Hollandaise Egg Yolks (6)Warm Water (1/4 cup)Lemon Juice (3 Tbsp)Soft Butter (1/2 lb.)SaltPepperCayenne Pepper (dash) Have all of your ingredients in place before bringing your oysters...
By Mackensy Lunsford, mlunsford@citizen-times.com 3:48 p.m. EDT October 9, 2015 It’s October, which means oyster season is in full swing. But does that old adage that oysters should only be eaten during the cooler months actually hold water? Only in a sense, according to Mike McCarty, executive chef and general...
The Lobster Trap is excited to announce the promotion of Katie Parker to Front of the House Manager! Katie has been welcoming customers to The Lobster Trap with a warm smile and positive energy for over eight years. Katie brought her passion for fresh fish from Pawley’s Island, SC, where...
Asheville has established itself as a “Foodtopian” society. We are a community of culinary collaborators who share our creativity, passion and local flavors to craft an experience that will nourish your soul. Executive Chef and General Manager Mike McCarty has been featured as one of Asheville’s premier Foodtopians. Sourcing requires...
Congratulations to Rick Wolf, aka “Ranger Rick” for being voted Employee of the Month for July! Rick quickly became a staff favorite with his entertaining stories and great attitude. A real outdoors man, when he is not in the kitchen you might spot him picking berries, fishing, hiking, or just...