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State health inspectors are investigating a Maine restaurant that tried to mix lobsters with marijuana before killing them for serving, cracking and eating.
The Portland Press Herald reported that Charlotte's legendary lobster book in Southwest Harbor was still open, but stopped allowing customers to ask lobsters for meat sedated with marijuana.
The owner, Charlotte Gill, is a medical marijuana caregiver licensed by the state. She said Friday that she was hoping to resume sales of lobster meat "smoke" in mid-October, an initiative designed to alleviate the suffering of her lobsters before they fall into the kitchen. boiling water.
It is not known if the soup smoke calms lobsters or affects their meat.
A spokeswoman for the Maine Department of Health and Human Services, Emily Spencer, would not say if the state had asked Gill to stop such sales.
But Gill told The Press Herald that "after being contacted by the state and having reviewed its current laws and codes applicable to this area, and after making some minor changes to our procedure, we are quite convinced that we can proceed. as expected".
"I imagine that we will always have a respite from the state," she said, "but we are confident that we will be able to solve all the problems they have." could have with us and do it with grace.
"These are important issues that can benefit not just lobster but the industry as well. Really, we do not try to go against it [the state’s] wish and would like to work with them so that we can all make this world a friendlier place.
Spencer stated that it would be up to the Maine Medical Marijuana Program to determine if Gill was using cannabis appropriately. A spokesman for the program, David Heidrich, told the newspaper that he could not confirm he was investigating the lobster restaurant.
But he added, "Marijuana for medical purposes can only be grown for people who have received a marijuana recommendation from a qualified health care provider. Lobsters are not people.
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