Growing scientific evidence that crustaceans including lobsters and crabs experience pain has prompted regulatory responses and consumer questions about how these animals are treated in the seafood trade.
The welfare of lobsters and crabs occupies an unusual position in animal welfare — a domain where regulatory change is outpacing public awareness. The scientific evidence that crustaceans can experience pain through nociceptive processing and show behavioral responses consistent with aversion is now considered sufficient by several national governments to warrant legal protection. Boiling live lobsters — which can take over a minute to die — may cause significant suffering if these animals have the capacity the science increasingly suggests. The availability of alternatives including electrical stunning before killing means that welfare improvement is technically feasible without dramatic changes to culinary culture.