Maine restaurant bakes lobsters before boiling

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State inspectors are investigating a Southwest Harbor restaurant for using marijuana to try to sedate lobsters before cooking them.

The Maine Health Inspection Program is investigating Charlotte’s Legendary Lobster Pound but it hasn’t issued any findings yet, said Emily Spencer, a spokeswoman for the state Department of Health and Human Services, the agency that oversees the program. She would not say if the agency had asked the owner, Charlotte Gill, to stop the practice during the investigation.

On Friday, Gill said her infamous “smoked” lobster meat isn’t available to customers right now, but she is confident the restaurant, which she has started calling the official home of the “high-end lobster,” soon will be able to offer cannabis-sedated lobster to informed customers without violating Maine state laws or codes.

“After being contacted by the state, and upon reviewing its present laws and codes applicable to this arena, and then making a few minor adjustments to our procedure, we are completely confident that we will be able to proceed as planned,” Gill said. “Keep in mind this meat is presently not available, and we don’t expect it to be for a little while longer under the circumstances. … Soon though.”

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