Their experiment was reportedly inspired by Charlotte Gill, a licensed marijuana caregiver and owner of Charlotte’s Legendary Lobster Pound in Southwest Harbor, Maine, who advocated reducing the crustacean’s stress by placing lobsters in a box pumped with pot smoke before they were submerged in boiling water. Depiction of a lobster undergoing exposure to THC vapor in a sealed chamber. The researchers’ conclusion: Dousing lobsters with pot smoke doesn’t dull their pain. “Tail immersion resulted in a clear response of legs and claws and/or a strong flick of the tail,” wrote the scientists, adding that the latter is the “escape response of lobsters (and crayfish) and confirms the noxiousness of the stimulus.” The study was inspired by Charlotte Gill, a Maine restaurateur who suggested that baked lobsters were calmer before cooking. NY Post composite /istockĪfter removing and rinsing the lobsters, the scientists lowered them into the 118.4-degree water to see how they reacted.īut the blazed crustaceans still didn’t take too kindly to being cooked, as they still “made distinct motor responses” upon contact with the boiling water, per the study. The study wanted to test whether getting lobsters high beforehand eased their pain during cooking. They found that the critters’ movements noticeably slowed down, while samples taken later from their gills, claws, heart, brain and liver revealed that the lobsters did indeed absorb the THC. The weed vapor was delivered in 10-second spurts every five minutes. To test whether “exposing lobster to cannabis smoke” reduced their trauma, the scientists placed several store-bought Maine lobsters in a sealed box filled with tetrahydrocannabinol (THC) - the psychoactive ingredient in marijuana - for 30 to 60 minutes at a time.
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