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This Restaurant Gets Lobsters High Before Boiling them Alive.

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Americans tend to shy away from some of the more practical aspects of the farm-to-table path that all of their food takes. Lobster, even though is often trapped in the wild, is no exception. The crustaceans taste great when they are fresh, but that means that most of them are thrown into the pot while they’re still kicking. And that makes some folks a bit squeamish.

Even those who trade in lobsters, it seems. Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine, has come up with what she sees as a more humane way to treat the lobsters her customers consume. She gets them high.

“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.”

The experiment began with a lobster Gill described as aggressive. She blew marijuana smoke on “Roscoe,” who reportedly mellowed. She kept the lobster for three weeks before putting him back in the ocean.

“The reason for keeping it so long, I wanted to make sure there were no adverse affects,” said Gill. “That one time has had significant long-term effects.”

Still, the rest of the lobsters coming through Charlotte’s Legendary Lobster Pound end up on the menu.

“These are both horrible options,” said Gill. “If we’re going to take a life we have a responsibility to do it as humanely as possible.”

“For this new process though, in order to alleviate any and all concern about residual effect, as we will be dealing with the chemical compound THC, we will use a different method,” Gill said. “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).”

“I’m not selling an edible,” said Gill.

“The difference it makes within the meat itself is unbelievable,” she said. “Everything you put into your body is energy.”

“The animal is already going to be killed,” said Gill. “It is far more humane to make it a kinder passage.”

And if the lobsters get the munchies, Charlotte’s Legendary Lobster Pound makes what looks to be a mean blueberry pie.