Charlotte’s Legendary Lobster Pound in the US have taken a new approach to steaming their lobsters. As the crustaceans must be cooked fresh to avoid becoming toxic, many restaurants implement stabbing through the brain or electrocuting them before cooking as boiling alive is illegal in various parts of the world. In attempts to spare the lobsters of some of the pain of being cooked, the restaurant pumps marijuana smoke into their water to sedate them before being steamed.
“The animal is already going to be killed,” said Charlotte Gill, owner of the restaurant. “It’s far more humane to make it a kinder passage.”
Gill has perfected the ‘lobster stoning’ technique to ensure there is no residual cannabis in the cooked meat and encourages customers to opt for the ‘stoned and steamed’ dish next season over other boiled options.
“I feel bad that when lobsters come here, there is no exit strategy. 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. If we’re going to take a life we have a responsibility to do it as humanely as possible.”
Gill holds a license to grow medical marijuana and claims the restaurant’s steaming technique makes an unbelievable difference to the meat.