Courtesy: Alexa Mae Asperin (KRON)
A restaurant in Maine is getting their lobsters baked before they boiled.
We aren’t talking about “baked in the oven at 375 degrees.”
We’re talking about straight up hot boxing with real marijuana.
Gill is taking a different approach here.
She’s experimenting with getting the lobsters high off marijuana smoke before they are killed and cooked.
Gill says she believes it’s the more humane way to go about it.
“I feel bad that when lobsters come here there is no exit strategy,” Gill told the publication. “It’s a unique place and you get to do such unique things but at the expense of this little creature.”
Gill is also a licensed medical marijuana caregiver in the state of Maine.
When she conducted an experiment into this process with a fellow lobster nicknamed “Roscoe,” she claims Roscoe was “much calmer and less aggressive” and “didn’t try to attack the other lobsters in his tank.”
Roscoe was later released back into the ocean.
After conducting these experiments, Gill has created a special outdoor area where the lobsters will be sedated with THC-infused smoke.
But keep in mind, this will only happen per a customer’s request.
Gill tells the publication she also believes this method won’t “taint” the edible lobster meat with THC, since the lobsters will again be steamed before they’re served.
That will then destroy any traces of the THC.
“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),” she told the publication.
Thoughts on this method?