In Maine, Restaurants Are Getting Lobsters High On Weed Before Boiling Them
Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Maine, enjoys serving her customers freshly steamed or boiled lobsters, but she doesn’t enjoy causing the crustaceans pain.
Her solution? Have the tasty critters smoke a little weed before they hit the pot.
> “I feel bad that when lobsters come here there is no exit strategy,” Gill told the Mount Desert Islander. “It’s a unique place and you get to do such unique things but at the expense of this little creature. I’ve really been trying to figure out how to make it better.”
A lobster named “Roscoe” was the first to undergo Gill’s novel treatment: he was placed inside a box filled with a few inches of water, Fox reported, and then marijuana smoke was blown through water and into the box.
> Gill, also a licensed medical marijuana caregiver in the state of Maine, claims Roscoe was much calmer and less aggressive for the subsequent three weeks, and didn’t try to attack the other lobsters in his tank even though his claws were unbound. She later released Roscoe to the sea “as a thank you,” according to the Islander.
Satisfied with test results, Gill cordoned off a special lobster-sedating station outside the restaurant where — at the customer’s request — THC-infused smoke will get the creatures baked before they’re boiled.
> “The animal is already going to be killed,” said Gill. “It is far more humane to make it a kinder passage.”
But customers shouldn’t worry about consuming the lobster meat afterward — Gill stressed she is not selling edibles.
> “THC breaks down completely by 392 degrees, therefore we will use both steam as well as a heat process that will expose the meat to 420 degree extended temperature, in order to ensure there is no possibility of carryover effect (even though the likelihood of such would be literally impossible),” she told the Islander.