Baked, then boiled: Why one Maine restaurant is sedating lobsters with marijuana smoke

Lobsters in one Maine restaurant go out in a blaze of glory once they hit the pot. The owner of a lobster joint is sedating her crustaceans with marijuana smoke before cooking them — which she says gives them a blissfully humane death.

Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, told the Portland Press Herald that she had been looking for a way to reduce suffering of her signature menu item. She experimented with blowing marijuana smoke into a tank with one lobster, Roscoe (basically, she hot-boxed him). When Gill returned him to a tank with the other lobsters without his claw bands, she says, he was less aggressive. Gill has a medical marijuana license.

She plans to offer it as an option for customers who want their lobsters to be baked before they’re boiled. But

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