Rockefeller-style and stuffed oysters are on the menu, too. They may be served raw on the half-shell or steamed, by request. If you cook some of these smaller ones there’s not much left of the meat.”Ĭurrently, The Lobster Trap offers seven kinds of oysters originating from the Northeast as well as Prince Edward Island.
“As they get bigger, they start to get maybe a little mealy and maybe better for steaming or cooking. “Smaller ones sometimes have a little more salty flavor,” Klingel said. Restaurants may offer a variety of edible oyster species, but the difference in oysters lies within their taste, size and texture, Klingel said. “You’re supposed to eat them because they bring you good luck,” Klingel said. The Oyster House will serve the pea crab along with the oyster to the guest. The pea crabs are “delicious” and sometimes saved and served as treats for the staff at Jettie Rae’s and The Lobster Trap. Lobster tales: Explaining the lobster roll boom in Asheville seafood restaurants “I’ve found them in all of them, but a box of Blue Points will have 10-12 pea crabs per hundred, and the others you might not find one for months.” “They sneak in there when the oyster opens up to filter water then they end up living there and living off the oyster and growing,” Klingel said. Klingel most often finds pea crabs tucked inside Blue Point oysters.
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