Maine Restaurant Gets Lobsters Stoned Before Cooking Them
Charlotte Gill, licensed marijuana caregiver and owner of Charlotte’s Legendary Lobster Pound in Maine, explains that she’s developed a humane way to cook lobster: steam them alive after hotboxing them with marijuana smoke. Gill first experimented on a lobster she named Roscoe, developing a system that would allow the lobster to rest in water while pulling in THC from smoke in the air. Read more about the process and the belief behind it at Mashable.
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