Lobsters are among the most widely discussed crustaceans in terms of sentience and welfare, with growing scientific and regulatory consensus that they can suffer.
The evidence for lobster sentience has grown substantially: they show nociception, avoidance learning, protective behaviour after injury and physiological stress responses including elevated haemolymph lactate. Live boiling, rubber-banding of claws without anaesthetic, and long transport in damp packaging without water all likely cause significant suffering. The culinary tradition of live preparation needs to be updated in line with the science.