Maine Restaurant Gets Lobsters High Before Cooking

lobster on ice

Maine restaurant, Charlotte's Legendary Lobster Pound, currently offers lobsters served steamed or boiled. But the restaurant's owner has started to add another step into the cooking routine; getting the lobsters stoned first.



Charlotte Gill, who opened Charlotte's Legendary Lobster Pound in Southwest Harbor, Maine seven years ago, is experimenting with getting the lobsters high on cannabis smoke before killing and cooking them, believing it to be more humane than the traditional methods.

"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."

In Gill's first experiment into the process, a lobster, nicknamed "Roscoe," was placed into a box with a few inches of water at the bottom, and marijuana smoke was then blown through the water, into the box.

Gill, also a licensed medical marijuana caregiver in the state of Maine, 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.

According to the Mount Desert Islander, Gill later released Roscoe to the sea "as a thank you,"

Following the tests, Gill has dedicated a special outdoor station to sedating the lobsters with THC-infused 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 believes this method won't actually impart the edible lobster meat with THC, as the lobsters will be steamed before being served, thus destroying any residual traces.

"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 a 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)," she told the Islander.

As a licensed medical marijuana caregiver, Gill understands Maine's laws surrounding cannabis and is careful to be clear about the process. She prudently mentioned, "I'm not selling an edible," to the Islander a more than once.