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Chef tries smoking lobsters with marijuana before cooking them, says it's more humane
This Maine restaurant is definitely testing the waters when it comes to new cooking techniques.
by Erica Chayes Wida / Sep.19.2018 / 5:49 PM GMT / Source:TODAY
Getty Images stock
When you think of a lobster pot, this restaurant's unusual idea probably doesn't come to mind.
But for Charlotte Gill, the owner of Charlotte's Legendary Lobster Pound, improving the lives of her lobsters with marijuana feels like a philosophical obligation.
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"We put the pot in lobster pot," Gill told TODAY Food, who observed a dramatic shift in the animals' behavior after starting to smoke out her lobsters last month.
Her cooking method may seem silly to some, but her experiment stemmed from a very serious idea. In college, Gill read a passage 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. More than 20 years later, the question resonates.
Today, Gill has created what she feels is a small utopia for local families and tourists to Southwest Harbor, Maine. She runs a roadside stop that sells do-it-yourself lobster rolls and steamed clams. She plays 1950s music on her property, which has a goat, picnic tables to enjoy food al fresco and a field for people to play.
"People can come here ... and have fun and experience joy, but it happens at the expense of the lobster, who is going through all of this suffering," Gill told TODAY Food.
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Gill 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.
Since recreational marijuana is legal in the state of Maine, Gill experimented with vaporizing pot smoke into a small box filled with two inches of water where one of her lobsters could relax before getting put into the pot (Gill later released this particular test subject into the ocean for being such a good sport).
"If we're going to take a life it should be done really humanely," Gill told TODAY Food. "I see it in all these industries: Meat production, poultry. These animals go through tremendous suffering. If we do this ... we can make it kinder."
Charlotte Gill, owner of Charlotte's Legendary Lobster Pound, feeding a chipmunk.Charlotte's Legendary Lobster Pound
After observing the test lobster's behavior for three weeks, Gill and her staff noticed it was less frantic, less aggressive and rarely snapped its claws when picked up out of the water. She also told TODAY Food that an unexpected outcome was that when the lobster was placed back into its tank, all the other lobsters seemed to adapt to its calmer nature.
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This Maine restaurant is definitely testing the waters when it comes to new cooking techniques.
by Erica Chayes Wida / Sep.19.2018 / 5:49 PM GMT / Source:TODAY
Getty Images stock
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When you think of a lobster pot, this restaurant's unusual idea probably doesn't come to mind.
But for Charlotte Gill, the owner of Charlotte's Legendary Lobster Pound, improving the lives of her lobsters with marijuana feels like a philosophical obligation.
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"We put the pot in lobster pot," Gill told TODAY Food, who observed a dramatic shift in the animals' behavior after starting to smoke out her lobsters last month.
Her cooking method may seem silly to some, but her experiment stemmed from a very serious idea. In college, Gill read a passage 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. More than 20 years later, the question resonates.
Today, Gill has created what she feels is a small utopia for local families and tourists to Southwest Harbor, Maine. She runs a roadside stop that sells do-it-yourself lobster rolls and steamed clams. She plays 1950s music on her property, which has a goat, picnic tables to enjoy food al fresco and a field for people to play.
"People can come here ... and have fun and experience joy, but it happens at the expense of the lobster, who is going through all of this suffering," Gill told TODAY Food.
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Gill 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.
Since recreational marijuana is legal in the state of Maine, Gill experimented with vaporizing pot smoke into a small box filled with two inches of water where one of her lobsters could relax before getting put into the pot (Gill later released this particular test subject into the ocean for being such a good sport).
"If we're going to take a life it should be done really humanely," Gill told TODAY Food. "I see it in all these industries: Meat production, poultry. These animals go through tremendous suffering. If we do this ... we can make it kinder."
Charlotte Gill, owner of Charlotte's Legendary Lobster Pound, feeding a chipmunk.Charlotte's Legendary Lobster Pound
After observing the test lobster's behavior for three weeks, Gill and her staff noticed it was less frantic, less aggressive and rarely snapped its claws when picked up out of the water. She also told TODAY Food that an unexpected outcome was that when the lobster was placed back into its tank, all the other lobsters seemed to adapt to its calmer nature.
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