Researchers have tested the waters to see if they could find a more humane way of killing lobsters prior to being cooked — by getting them high.
In the report, published on the bioRxiv page of Cold Spring Harbor Laboratory, the team of scientists experimented with the effects of vapour exposure to Maine lobsters, sealing them in a box filled with tetrahydrocannabinol (THC), the psychoactive ingredient in marijuana.
The lobsters were hotboxed for 30 to 60 minutes at a time, while the THC vapour was dispersed in 10-second spurts every five minutes.
The scientists were reportedly inspired by restaurateur Charlotte Gill, who has long been getting lobsters high before cooking them.
Gill, owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Me., and licensed marijuana caregiver, has suggested exposing lobster to cannabis smoke reduces anxiety and pain during the cooking process.
She reportedly based her methods on studies claiming that lobsters have cannabinoid receptors that can make them feel the effects of marijuana.