A Maine restaurateur’s viral attempt to find a more humane way to cook lobsters by exposing them to cannabis has sparked a scientific study regarding whether or not the clawed crustaceans would benefit from ingesting pot (before being boiled in one).
Charlotte Gill, owner of Charlotte’s Legendary Lobster Pound in Maine, gained notoriety for hotboxing a lobster named Roscoe that was later released back into the ocean for his service. Wanting to see if the smoke would help him chill out, she found it apparently did, although the state swiftly requested that Gill end the practice immediately.
Inspired by Gill, a team of researchers from four different U.S. universities built a sealed cage for the lobsters in the study and then pumped in vapour containing THC via a modified e-cigarette device for 30 to 60 minutes.
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