Restaurant Will Get Lobsters High Before Cooking: ‘It’s More Humane’
Charlotte Gill, who owns Charlotte’s Legendary Lobster Pound, says the new method is “far more humane.” (Facebook/Charlotte Gill)
A restaurant in Maine is going to start getting lobsters high on marijuana before cooking them because killing them while they are doped up is “more humane” and ethical than simply boiling them alive sober. Most people enjoy lobster steamed or boiled, but these will be “baked.”
All jokes aside, the owner of Charlotte’s Legendary Lobster Pound, Charlotte Gill, believes that getting lobsters high off marijuana smoke before she kills them is more humane,according to a report by Fox News. The Southwest Harbor restaurant was opened seven years ago, and patrons are liking Gill’s idea of getting lobsters 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.”
Gill, who is also a licensed medical marijuana caregiver in the state of Maine, decided to experiment with marijuana smoke on a lobster she named “Roscoe.” Gill placed Roscoe in a box with a few inches of water at the bottom, and marijuana smoke was then blown through the water, into the box, according to Fox News. She 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.
Gill says that later after her experiment was complete, she released Roscoe to the sea “as a thank you,” according to the Mount Desert Islander. Upon completion of the “doping up the lobster” tests, Gill has dedicated a special outdoor station to sedating the lobsters with cannabis smoke, but only at the customers’ requests. In the future, she plans to build an even larger tank in order to sedate multiple crustaceans at once. “The animal is already going to be killed,” said Gill. “It is far more humane to make it a kinder passage.”
Gill also declared that she is wholly confident that her method of “baking” lobsters does not infuse the meat with any THC. “For this new process though, in order to alleviate any and all concern about [a] residual effect, as we will be dealing with the chemical compound THC, we will use a different method,” said Gill in an email. “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).”
Gill also argues that a happier animal is better tasting animal too. “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.”
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