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.”
For crying out loud, you dispatch the lobster with a knife to it’s limited brain and can microwave one pretty easily. Or just boil it but then you lose some flavor in the stock.
A ten year old can do it in Maine.
What is with all the foofoo nonsense? Are we going to drug fish next? People are wimps or clueless or both.
It’s not the healthiest way as there is some degredation of the quality of the food that is microwaved (denaturing of protein is the technical term), but when cooking what they call a “chicken” lobster in Maine (it’s about a single serving for one person), then by microwaving the water molecules turns to steam from the core to the outside [a reverse of standard cooking] through a weird kind of molecular friction. This results is a very tasty lobster served with drawn butter.
Simple. They are dispatched humanly with that quick knife thrust to their noggin.
In Maine there were lobstermen selling very inexpensive chicken lobsters all the time. It’s good inexpensive eating. I ate that and Italian style mussels all the time.
Substitute mussels as they are generally the least expensive shellfish. You can use beer if you have no white wine.
You can serve it with some homemade no knead bread as well. That sops up the “gravy” as some Sicilan Americans call it.
A mussel has a “beard” that you pull out and it closes up as you do so. Often mussels have been de-bearded for goofy sensitive types.
It’s delicious protein in a garlic sauce and most people like it. In history, mussel shells were used to make buttons. All the keelboat and flatboat operators ate mussels all the time.
In Italian cooking you have a red sauce that is typically a marinara and is from southern italy. And you have a white sauce that is creamy and typically is from northern Italy.
You can save a lot of money cooking this at home versus going out to eat.
You’re making me hungry!!!!
My pilgrim ancestors came here for freedom.
Why is pot illegal in the first fucking place?
Fuck your mother two times.
Agreed, humans are getting as dumb as oysters.
Sounds like cruel and unusual punishment to me as cannabis smoke heightens the senses. I wouldn’t eat this cockroach of the sea anyway.
What’s wrong with a .022 to the lobster head unless you don’t want to get supraesophageal ganglion all over the wall?
Mmmm… supraesophageal ganglion in butter…
Scientists in Israel have done more research on cannibis (marijuana) than any other place on earth. But they don’t eat lobster. And if they did, it isn’t kosher if it’s drugged. Hitler deplored the cruelty of killing cattle by the kosher method (slit the throat and bleed out slowly). Hitler passed the first animal rights laws to prevent cruelty to animals. Hitler was against the abuse of alcohol and created programs to end drug addiction.
If he did all of that then I’m glad he is dead.
cannibis = cannabis
programs = progroms
J3ws are prohibited from eating ANY crustaceans in the book Leviticus.
And fish without scales. More catfish for me.
Catfish makes my^^^^nature rise. 🙂
What if the cow was drunk?
OMG. I used the k-word and got sent to the ideological gulag called moderation.
It is so blatantly obvious that the internet tries to prohibit any speech which may be critical of anything j-ew-I-s-h.
That’s not k-o-sure.
Lobsters lack limbic systems–also as an exoskeletal creature it does not have a spino-thalamic tract as endoskeletal creatures do, put in layman’s terms: they posess neither pain sensors or pain receptors. Like any living thing, they have posess a self-preservation instinct which can’t be “blunted” or “baked” away.
Nice to know now pass me the butter.
Sounds to me like she is just trying to sell cannabis smoked lobster. Wonder how that would work with pulled pork.
Personally I like the screams as I slowly insert them into the boiling water. Oops were are talking about Lobsters, not Democrats, my bad! Read the book “Shogun” to appreciate my dark humor.
Spiny lobster tail is delicious. A buddy would go retrieve them and that is great eating but that is from the Caribbean. That’s like conch. They call it “conk”. You don’t have thatmuch in America.
A high lobster is a happy lobster.
No. French knife in the brain. Quick and humane.
Boy they will give a lobster a high but not a human.
I do wonder if the stuff that they will give the Lobster on the day of execution if any of the stuff turns up missing ?
…killing them while they are doped up is “more humane” and ethical than simply boiling them alive sober.
Why did they legalize, again?
They do the same thing to people. Get you high on technology before and while frying your ability to reproduce.
The lobster is “baked” .
Spiny lobster tail is very delicious and worth trying if the get the opportunity. I think it’s better than a standard lbster from Maine. Most of the flesh is in the tail anyways. Then there is very little waste.
In my opinion, Chilean sea bass is most delicious fish possible but you’re not supposed to eat it now. I had fresh catch long ago when traveling in Central America.
Corvina (white sea bass) is a similar sea bass and people often mix the two up and just say “sea bass”.
Somebody ought to tell that flatlander turned wannabe Mainer, that lobsters don’t breath air, blow the smoke up their butts, might work better. Numbnuts
I am not sure why people kills animal just for their own sake. Very bad