Maine Chef Gets Lobsters High Before Cooking Them

Charlotte Gill, the owner of Charlotte's Legendary Lobster Pound in Maine want her lobsters to have a less stressful journey to your plate. So before those expensive crustaceans hit the pot of boiling water, she's letting them hit the pot to get in the mood. She said she noticed a dramatic shift in the animals' behavior after starting to smoke out her lobsters last month.

See, in college Charlotte read a passage written by Russian philosopher and writer Fyodor Dostoyevsky, which asks readers if they'd be the architect of a beautiful utopia if it caused one creature intense pain. So since she was familiar with research that claims crustaceans (like lobsters) have cannabinoid receptors, just as humans do, so she thought about ways to possibly improve any pain they feel toward the end of their lives.

She creates her lobster utopia by vaporizing pot smoke into a small box filled with two inches of water where lobsters could relax before getting put into the pot.

Starting this Monday, Charlotte will offer her patrons the choice between a "high" lobster or a regular one. You'll probably want to follow that with an entire bag of Oreos.

Here's a video that explains why we boil them alive...

Chuck Nowlin

Chuck Nowlin

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