Maine investigates restaurant for using marijuana on lobsters before cooking them

Charlotte Gill, who owns the lobster pound, holds the plastic container where she experimented with a lobster using marijuana smoke as a sedative to try to achieve a more “humane death.” (Photo courtesy of Charlotte Gill)

State inspectors are investigating a Southwest Harbor restaurant for using marijuana to try to sedate lobsters before cooking them.

The Maine Health Inspection Program is investigating Charlotte’s Legendary Lobster Pound but it hasn’t issued any findings yet, said Emily Spencer, a spokeswoman for the state Department of Health and Human Services, the agency that oversees the program. She would not say if the agency had asked the owner, Charlotte Gill, to stop the practice during the investigation.

On Friday, Gill said her infamous “smoked” lobster meat isn’t available to customers right now, but she is confident the restaurant, which she has started calling the official home of the “high-end

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