Growing scientific evidence suggests lobsters can experience pain and stress, prompting major reforms in how they are handled, transported and killed.
The traditional practice of plunging live lobsters into boiling water is increasingly condemned by animal welfare scientists. Stress hormones released during live boiling indicate a profound physiological response. Transport conditions — crowding, temperature fluctuation, atmospheric oxygen deprivation — also cause measurable harm. Progressive retailers and restaurants are adopting CrustaStun electrocution devices and updated handling protocols that prioritise a rapid, calm death.