Maine officials say it's illegal to stool lobsters with marijuana before killing them

Maine officials do not intend to cook lobsters before boiling them alive and have declared the practice unlawful after Charlotte Gill, owner of Charlotte's legendary lobster book, made headlines for her methods of cooking. unusual pre-cooking.

Maine health inspectors said that "the food served to consumers at licensed and affected marijuana locations, as described with this facility, is adulterated and therefore illegal," reports the New York Times.

The decision was made by the department because regulators currently do not have "information on the health consequences or effects of lobster being licensed for marijuana," the Times reports.

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Gill argues that the THC-infused smoke that she uses to get the turkey smashed has no impact on the edible lobster meat because the shellfish will be boiled before being served.

"THC breaks down completely by 392 degrees. We will therefore use both steam and a thermal process that will expose the meat to an extended temperature of 420 degrees, in order to avoid any transfer effect (even if the probability of it would be literally impossible), "he said. she told the Islander. "I do not sell an edible."

Gill, who opened his restaurant in Southwest Harbor seven years ago, began experimenting with marijuana-rich lobsters before killing and cooking them, believing that it was more humane than traditional methods.

"I feel bad when lobsters come here, there is no exit strategy," Gill told Mount Desert Islander. "It's a unique place and you can do unique things, but at the expense of that little creature. I've really tried to find ways to make it better.

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At the first restaurant experience in the process, a lobster – nicknamed "Roscoe" – was placed in a box containing a few inches of water at the bottom and the marijuana smoke was then blown into the water, in the can .

Gill, also a licensed medical marijuana caregiver in the state of Maine, says Roscoe was much calmer and less aggressive for the next three weeks, and did not attempt to attack the other lobsters in his tank even though his claws were not tied.

As a result of testing, Gill dedicated a special outdoor station to lobster sedation with THC-infused smoke, but only to customer requests.

"The animal will already be killed," Gill said. "It is much more humane to make it a more enjoyable passage."

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While Maine officials feel differently about the process and have begun investigating her restaurant, Gill tells Bangor Daily News that she plans to continue using the method – but with a few minor adjustments to address the concerns of the company. 'State.

"After being contacted by the State and having examined its current laws and codes applicable to this [issue]we are confident that we can proceed as planned, "Gill said in a statement.