Maine restaurant owner believes marijuana enhances lobsters’ lives and eases death by boiling

SOUTHWEST HARBOR, Maine — Charlotte’s Legendary Lobster Pound, a local eatery in Maine, has been offering a strange item on their menu: “smoked” lobsters that have been administered marijuana before their deaths upon customer request. According to USA Today, Charlotte Gill, the restaurant’s owner, has been using a method she invented herself after experimentation on a lobster she named Roscoe. After feeling bad about the pain crustaceans may feel as they are being boiled alive, Gill placed Roscoe in a covered box with two inches of water and pumped marijuana smoke into the box. From her findings, Roscoe, and his other lobster brethren, became calmer and ceased using his claws as a weapon. Roscoe was eventually released into the ocean, but Gill’s controversial methods have been cited as half-baked to say the least. Though most would suspect there are no official studies on behalf of the effects of marijuana smoke on lobsters, The Log reached out to Animal Welfare Institute (AWI) for a scientific perspective. “The Animal Welfare Institute is aware of no credible scientific evidence which demonstrates that exposure to marijuana smoke has any impact on the ability of lobsters to feel pain when boiled alive,” DJ Schubert, a wildlife biologist with...