This story adds a whole new meaning to “Lobster Pot.” State regulators in the state of Maine have stopped a local restaurant owner’s experiment of sedating live lobsters with marijuana smoke before they are cooked. The halt to this practice may just be temporary though.
Charlotte’s Legendary Lobster Pound in Southwest Harbor is apparently getting some of its lobsters high before cooking them, owner Charlotte Gill told a local news source.
Gill, a registered medical marijuana caregiver, said Saturday that she was working to change her procedure after a “technicality under the Maine Medical Use Program and a remark from the health department.”
While experiment, Gill put a lobster into a box filled with a few inches of water. She then had Marijuana smoke blown into the box. She claims the lobster was calmer for the next three weeks. She even released it back into the ocean.
Gill said she will use her new method at a customer’s request, and she planned to build a larger tank so that she could sedate multiple lobsters at once.
Earlier this year, researchers reported that lobsters have an advanced nervous system and may feel pain.
She said because no one had sold lobster that had been sedated with marijuana smoke before, state officials considered the meat “adulterated.”
“We are completely confident that we will be able to proceed as planned,” Gill wrote on the lobster pound’s Facebook page. “Keep in mind this meat is presently not available, and we don’t expect it to be for a little while longer under the circumstances. However, we will make absolutely sure we have all our ducks — lobsters — in a perfect row before it is.”
The active ingredient in marijuana, THC, does not affect the lobster meat, Gill said. It breaks down at a temperature below the temperature at which lobsters are cooked.
Gill said it’s impossible for a human to become high off a marijuana-sedated lobster.