Featured Image for Maine restaurant gets lobsters high on weed before cooking them

Maine restaurant gets lobsters high on weed before cooking them

Now that’s what you call a half-baked lobster!

Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine, wants to make cooking the crustaceans more humane by getting them high on cannabis.

Her method, which she calls ‘high-end lobsters’, involves placing the creatures in a plastic container filled with pot-laced water, then letting smoke enter through a hose. So essentially it’s a lobster hot box.

She believes this technique makes the crustaceans more relaxed – sedated even. So when it’s finally time to boil them, it’s more humane.

“I feel bad that when lobsters come here there is no exit strategy,” Gill said. “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.”

View this post on Instagram

Awesome to be back in downeast Maine this week for a lobster roll after a great oceanside hike on a beautiful day.

A post shared by heidi (@hhobbsrv101) on

Although there have been no scientific evidence to back up her claim, Gill said that in one of her experiments, a lobster named Roscoe was calmer three weeks after it got ‘baked’.

She also added that the new ingredient won’t affect the taste of the lobster, and it won’t get customers high from eating it.

The state of Maine, however, isn’t buying it – figuratively and literally. They’ve asked Gill, who is a registered medical marijuana caregiver, to stop testing on lobsters, citing it might be against state regulations.

“Medical marijuana may only be grown for and provided to persons with a marijuana recommendation from a qualified medical provider,” said David Heidrich of the Maine Medical Marijuana Program. “Lobsters are not people.”

View this post on Instagram


A post shared by Kate McCormick (@katharim) on

Still, Gill hopes that the authorities will eventually side with her. If not, she’s already made adjustments to make her method compliant with regulations. She hopes to finally sell her unique dish to customers by the end of the month.

“I have made enough mistakes in my 47 years that I want to make sure that every action moving forward is one that I can live with, and also to show my son that his mom stands for what she believes in,” Gill said.

“This world has enough pain and suffering as it is. It’s time to make it a better place, and I’m going to do my part, by starting here with this one thing.”

Via HuffPost

About the author

Inigo is a writer and graphic designer from Manila, Philippines. He is a soldier of love who will carry you on his strong back of awesomeness when the zombie apocalypse arrives.