Stoned Lobster
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The latest in marine biology and culinary science:
A seafood chef and lobster farmer wants to spare her lobsters pain, so she tried "hotboxing" her lobsters before steaming them. "Hotboxing," in this context, means pumping the smoke from burning marijuana through water.
... she hotboxed more lobsters, then cooked them. “The lobster meat actually tasted sweeter, it tasted better and lighter and was actually more tender,” Gill says. Her father, a retired minister in his 80s who “had never been exposed to cannabis in any way,” agreed to act as her test subject. After eating copious amounts of drugged lobster, a urinalysis performed at home showed he tested negative for marijuana.
No, she cannot serve hotboxed lobsters to customers yet because state regulator stopped her from doing so. For the time being, she's using valerian roots, a state approved food additive, that she figures work only 75% as well as hotboxing with marijuana.
