The owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine is helping to pioneer a new alternative to the typical way of cooking lobster—by getting them high on marijuana.
Usually, lobsters are cooked by getting thrown into a pot of boiling water as they scream in agony, which doesn’t sound particularly proper either. Charlotte Gill, the marijuana-friendly restaurant owner, says that this alternative is a must.
In most parts of the globe that have already moved on from the traditional boil-them-alive method, a new culture of electrocution and head-stabbing has taken hold. Gill says that those alternatives are also terrible options, “If we’re going to take a life we have a responsibility to do it as humanely as possible.”
Gill’s alternative consists of placing lobsters in a sealed box for several minutes with about two inches of water sitting at the bottom while marijuana smoke is blown into the water at the bottom of the box.
The theory is that the medicinal effects of the marijuana will be enough to essentially sedate the creature, allowing for a somewhat less traumatic death. Gill has already successfully experimented on a lobster named Roscoe, in which Roscoe was treated with marijuana and exhibited all of the cardinal signs of being high on the drug. For all of the valuable knowledge he provided to the restaurant, Gill gifted Roscoe his freedom, returning him to the ocean earlier this week.
For most of 2018, Gill has continued to cook and serve lobsters the usual way as she and her staff conduct more research on how to best employ the marijuana method. Gill says that lobsters cooked using this new method must be served only at the customer’s request—for now. Her goal is to have all of her lobsters sedated with cannabis before being cooked by next year’s season.
Gill is hoping to quell any concerns over the next year as she attempts to perfect her restaurant’s new and unusual method. Some potential customers expressed worry over the possibility that THC, an active chemical compound in marijuana, could be infused into the meat of the lobster and then subsequently consumed by humans.
“For this new process though, in order to alleviate any and all concern about the residual effect, as we will be dealing with the chemical compound THC, we will use a different method,” said Gill. “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 degrees extended temperature, in order to ensure there is no possibility of carryover effect (even though the likelihood of such would be literally impossible).”