ONE RESTAURANT IN MAINE is using Cannabis to get lobsters stoned before killing them. Charlotte’s Legendary Lobster Pound claims the process is more humane, speculating that it lessens the crustaceans’ pain when they are boiled alive.
Lobsters are often cooked by dropping them, alive, into a pot of boiling water. There is growing scientific evidence that the creatures experience pain. Other crustaceans, such as crayfish and crabs, also can feel pain, according to the evidence.
“THE DIFFERENCE IT MAKES WITHIN THE MEAT ITSELF IS UNBELIEVABLE.”
Customers at the restaurant can choose whether they want to consume a stoned lobster or a straight one. Charlotte Gill, who owns the place, said eating the stoned lobsters won’t get diners high. But it does help taste quality, she claimed, because the lobsters are “more relaxed” when they die.
“If we’re going to take a life, we have a responsibility to do it as humanely as possible,” Gill told Mount Desert Islander newspaper. “The difference it makes within the meat itself is unbelievable.”