The slaughter of crabs and lobsters in catering and processing contexts is increasingly subject to welfare scrutiny as decapod sentience evidence grows.
Crustacean slaughter welfare is an area where legislative recognition of sentience has run ahead of practical implementation. Millions of crabs and lobsters are still killed by traditional boiling despite the availability of more humane alternatives. The welfare improvement available through changed killing methods is substantial and achievable without major infrastructure investment in most professional kitchen contexts.