A Maine restaurant called Charlotte’s Legendary Lobster Pound is implementing a new more humane way to dispatch their lobsters.
A lobster named Roscoe was the first to experience a technique lobster pound owner Charlotte Gill is hoping will be a more humane way of executing lobsters.
Roscoe was put in a box with 2 inches of water at the bottom, marijuana smoke was then blown into the water. The effects were marked as his affect was less aggressive than the average lobster.
Following the experiment, Roscoe’s claw bands were removed and kept off for nearly three weeks.
His mood seemed to have an impact on the other lobsters in the tank, she said, and he never again wielded his claws as weapons. Earlier this week, Roscoe was returned to the ocean as a thank you for being the experimental crustacean.
“I feel bad that when lobsters come here there is no exit strategy,” said Gill, who has owned Charlotte’s Legendary Lobster Pound for seven years. “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.”
The world has been looking for a more human way to cook lobsters for quite some time. Earlier last year Switzerland outlawed the boiling of lobsters, citing studies that indicate that lobsters do indeed feel pain. New Zealand instituted the same sort of boil ban long ago in 1999.
Next season Gil hopes all lobsters will be sedated before being cooked. Customers will still have the option to have a traditionally cooked lobster.
Even though the crustaceans are sedated with cannabis there is none left in their systems. Cannabis cooks off at 392 degrees and all of the restaurant’s steamers are set to 420. Oh, the irony.
We will keep you informed if any new drugs or alcohol are used to sedate lobsters. Tune in. Turn on. Steam out.