We love seafood. But it’s about more than just the items on a menu. It’s about the diverse and unique flavors that make up our food ecosystems, and making sure people get to enjoy them for generations to come.
That’s why we committed to being a leader in the James Beard Foundation’s national Smart Catch program, which aims to promote responsibly and sustainably sourced seafood in restaurants around the country. That’s why we partner with Monterey Bay Aquarium Seafood Watch, which promotes environmentally responsible fisheries and aquaculture operations.
Did you know more than 90 percent of the world’s fisheries are either fully fished or overfished? That means sustainable seafood sourcing is now more important than ever.
Being a leader in seafood sustainability is not easy. We thoroughly research every purveyor and every source for every seafood item we bring into the restaurant. We are not in this business for easy. We are in this business because we love seafood and what we have in our oceans is not unlimited.
About Our Seafood
Oysters are simple, remarkable creatures. They are filter-feeders whose nourishment comes from phytoplankton, single-cell plants that flourish in salty or brackish waters where rivers and oceans meet.
The rivers bring a steady flow of sediment-filled water that is rich in the nutrients phytoplankton need to grow. This is why the best oysters come from places with high water quality, like Apalachicola and other small towns along the Gulf Coast; Cape Cod, Massachusetts; Ware River, Virginia; Sweet Jesus, Maryland; and Rappahannock, Virginia.
In Lewis Carroll’s famous poem, The Walrus and the Carpenter, the two oyster-lovers devoured the oysters, “every one,” with bread, vinegar and salt. At The Lobster Trap, you have many more choices, including a raw oyster appetizer with lime caviar, pear mignonette and micro greens; a distinctive twist on Oysters Rockefeller using Pernod, Swiss chard and hollandaise sauce; and an oyster bar that includes an array of freshly made sauces.
We think the Walrus and the Carpenter would approve.
D. H. Lawrence is right. Fresh Maine lobster is an American culinary tradition, and no where is that more so than at The Lobster Trap. This largest crustacean launched The Lobster Trap in 2005, and while it has plenty of company on today’s menu, Maine lobster remains a perennial favorite – boiled and served with drawn butter, on a brioche bun lobster roll, or in a tasty bisque or cold salad.
For founder and co- owner Amy McNaughton Beard, these tasty crustaceans are more than just a favorite food. They are an integral part of her home state’s delicate oceanic ecosystem and economy. When it came time to open The Lobster Trap, she turned to her closest childhood friend, Captain Tom Martin of the Lucky Catch, to supply the first lobsters. He’s been doing it ever since.
Like the best Maine lobster harvesters, Captain Tom knows that a well-managed, sustainable ecosystem is a win-win — for those who make their living from the sea, as well as those who love the delicate sweetness of cold water lobsters. Perhaps this is why the Maine lobster industry is a leader in sustainable fishing techniques.
Maine harvesters have been practicing environmentally-conscious techniques for over 125 years. They harvest them by hand, one trap at a time which makes for better lobsters and a healthier marine environment.
Rules and Regulations that Protect Lobsters (and the people who eat them)
Tail Notching: Female lobsters with visible eggs cannot be harvested. Before releasing her, the harvester notches her tail to identify her as a good breeder, thus protecting her for life from being harvested.
Minimum Size Limit: Minimum 3 1/4″ carapace measurements allow juvenile lobsters the chance to mature and reproduce before they can be harvested.
Maximum Size Limit: Maximum 5″ carapace measurements protect the large, healthy breeding stock.
Apprentice Program: New harvesters must apprentice with veterans to learn the regulated, sustainable practices.
Trap Limits: The total number of traps per harvester is limited by both the state and the individual lobster zones.
Harvest Method: Harvesting in Maine is by trap only — no dragging or diving is allowed. Traps include escape vents for under size lobsters as well as biodegradable escape hatches to free lobsters in lost traps.
Lobster Seed Fund: Supported by license fees, the Fund purchases females that extrude their eggs after being harvested. This unique buy-back program helps to ensure that the good breeding stock is returned to the ocean to reproduce.
Lobster Nutrition Facts
Maine Lobster is not only good, it is good for you. Lobster has less calories, less total fat and less cholesterol (based on 100 grams of cooked product) than lean beef; whole poached eggs; and even roasted, skinless chicken breast. Lobster is also high in amino acids; potassium and magnesium; Vitamins A, B12, B6, B3 (niacin) and B2 (riboflavin); calcium and phosphorus; iron; and zinc.
–Nutrition Facts Source: Lobster Institute