Following recognition of crustacean sentience in UK law, methods for humanely killing crabs and lobsters before cooking have become more widely available and used in UK restaurants and retail.
The shift toward humane killing methods for crabs and lobsters is accelerating, driven by the recognition of decapod sentience in UK law and growing consumer and restaurant awareness. Crustastun devices are now available for commercial and domestic use, making electric stunning accessible to restaurants and individuals who wish to kill crustaceans humanely. The evidence that live boiling causes suffering during the prolonged dying process, combined with the availability of alternatives, removes the justification for continuing the practice. Restaurant adoption has been driven by chef willingness and consumer expectations — continued consumer pressure and advocacy accelerates this shift.