Restaurant Wants to Use Marijuana to Ease Lobsters’ Pain. Slow Your Roll, Maine Says. [via Vincent Atchity]
Charlotte’s Legendary Lobster Pound in Southwest Harbor, Me., wants to sedate lobsters with marijuana to make killing them more humane. Regulators have other ideas. CreditCreditRobert F. Bukaty/Associated Press
Your death is imminent. It will be painful. Minutes beforehand, your executioner hands you … a joint.
“If somebody offered me that option and said, ‘Hey, do you want to do this first?’” said Charlotte Gill, the owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Me., “I would say a resounding ‘yes.’”
Ms. Gill wants to present that opportunity to the crustaceans whose deaths her business is built on, trying to use marijuana to get them high so they have a painless, stress-free plunge into boiling water.
In recent days, Ms. Gill’s methods have generated a fair amount of publicity as well as a healthy dose of skepticism: Can lobsters even get high? Do they feel pain? If a lobster can and does get high, could someone who eats it absorb the marijuana? And is any of this even allowed?
The answer to that last question appears to be no, at least for now, Maine says.
The state’s health inspectors “would treat food served to consumers at licensed eating places and affected by marijuana, as has been described with this establishment, as adulterated and therefore illegal,” Emily Spencer, a spokeswoman for the state’s Department of Health and Human Services, said on Thursday.
“At this time,” she added, regulators do not “have information on the health implications or effects of ‘sedating’ lobsters with marijuana.”
In the course of her experiments with lobsters, Ms. Gill has unwittingly arrived at the forefront of marijuana science and regulation.
She says it is undeniable that the marijuana is having the intended effect. In a series of tests, restaurant employees put a lobster in a small container and added a few inches of water. They channeled marijuana smoke through a tube until the container was filled with it, and kept the lobster there for about three minutes.
Before the lobster went into the container, it would flap its tail and click and wave its claws. After being exposed to the smoke, the lobster was docile and serene, Ms. Gill said.
“It’s still a very alert lobster, but there’s no sign of agitation, no flailing of legs, no trying to pinch you,” she said. “So calm, in fact, that you’re able to freely touch the lobster all over without them trying to strike at you or to be aggressive in any way.”
This method is preferable, she said, to dropping a live crustacean into boiling water without the marijuana.
Ms. Gill, 47, grows the marijuana at her home, and she said she had a license to do so. Voters in Maine narrowly approved a measure in 2017 to legalize recreational marijuana for adults over 21.
But on Thursday evening, Ms. Gill said, she received notice from Maine’s health department that she was using the marijuana in a prohibited way because “it is supposed to be used only for myself and not a lobster.”
Ms. Gill, a self-professed animal lover, has faced a quandary since starting to serve lobsters about six years ago. She began investigating the marijuana idea this year with the staff at her restaurant, which is about 50 miles southeast of Bangor. As the experiment got publicity, some wondered if it was a marketing gimmick, but Ms. Gill maintained it was not.
Staff members have tested their urine after eating the marijuana-treated lobsters, she said, and no trace of the drug has been found. In the latest experiment, Ms. Gill’s 82-year-old father has been eating copious amounts of marijuana-sedated lobster every day; he will soon take a blood test.
She said she hoped her tests could prove to the state that the lobsters were not absorbing the marijuana.
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