Chef tries smoking lobsters with marijuana before cooking them, says it’s more humane

When you think of a lobster pot, this restaurant’s unusual idea probably doesn’t come to mind.

But for Charlotte Gill, the owner of Charlotte’s Legendary Lobster Pound, improving the lives of her lobsters with marijuana feels like a philosophical obligation.

“We put the pot in lobster pot,” Gill told TODAY Food, who observed a dramatic shift in the animals’ behavior after starting to smoke out her lobsters last month.

Her cooking method may seem silly to some, but her experiment stemmed from a very serious idea. In college, Gill read a passage by Russian philosopher and writer Fyodor Dostoyevsky, which asks readers if they’d be the architect of a beautiful utopia if it caused one creature intense pain. More than 20 years later, the question resonates.

Today, Gill has created what she feels is a small utopia for local families and tourists to Southwest Harbor, Maine. She runs a roadside

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