Restaurant In The US Is Getting Lobsters High on The Marijuanas
I guess you could say those lobsters are baked!
When it comes to the classiest of meals, lobster is right up there; next to oysters, caviar and those Freddo Frog ice-cream cakes. But the way lobster is prepared has never been the coolest - throwing the still kicking crustacean into a large pot of rapidly boiling water and cooking them as they writhe around.
Sure, a lot of people would argue eating a live creature in the first place is pretty inhumane. But the whole boiling-alive thing really feels like doubling down on the cruelty, like kickboxing a squid into a salt and pepper battered grave.
Well, one restaurant has come up with a solution; let those crayfish smoke a little reefer before taking their final hot tub.
This stoned-solution comes from Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Maine. The process involves pumping some wacky tobacky into the water, so the little nippers are so sedated they feel a whole lot less pain when being cooked.
In speaking with the Independent, Charlotte Gill revealed that she perfected the process this year.
"It is far more humane to make it a kinder passage… if we’re going to take a life we have a responsibility to do it as humanely as possible.”
Humans have been boiling lobster for a very long time, it’s become a necessity to reduce the risk of food poisoning. With Vibrio bacteria feasting on the flesh of lobsters just a few hours after their demise, it is safer for us to keep them alive till the very last moment before consumption.
But while it’s better for us, it’s not so great for the lobster and it doesn’t look like people are going to stop eating them anytime soon. So hopefully Charlotte's pot process proves to be the humane standard.