UK Bans Boiling Live Lobsters – ‘They Feel Pain!’

It’s a debate that’s been going on since Lobster became a luxe seafood treat, at least a couple of thousand years ago. More recently, European nations, in particular have declared boiling lobsters alive constitutes ‘cruelty to animals’…

‘In 2021, a study conducted by experts from the London School of Economics concluded there was, “strong scientific evidence decapod crustaceans and cephalopod molluscs are sentient“,” Wikipedia records. “As of 2025, boiling lobsters alive remains common practice in the UK, although lawyers have argued that it could be considered illegal under animal welfare legislation. Lobsters in the UK have been legally recognized as sentient beings since the introduction of the Animal Welfare (Sentience) Act 2022.”

In 2018, Switzerland became the first country to ban the live-boiling of lobsters. There, lobsters need to be rendered unconscious, or killed instantly, before they are boiled. Swill law also affords lobsters other forms of protection while in transit.

Norway, Austria, New Zealand and some Australian territories have also placed restrictions on the in-humane treatment of lobsters. Certain cities in Germany and Italy have also banned the practice of boiling lobsters alive.

Vocal lobby

“Boiling animals alive is a cruel practice that has no place today. Scientific evidence clearly shows animals like crabs and lobsters can feel pain,” ambassador Wendy Turner Webster said in a Crusta-cean Compassion (UK) news release earlier this year, before the legislation was passed. “Yet they remain unprotected under legalization and the suffering continues, unchecked. We’re urging the government to act swiftly to end this needless cruelty.”

The anti-cruelty campaigners ramped up their call for lobster ‘protection’ after a YouGov poll con-ducted in February 2025, revealed that 65 per cent of British adults oppose the live boiling of crabs and lobster, up from 51 per cent in a similar 2021 survey.

Equally vocal opposition

According to a recent National Post story, “David Jarrad, CEO of the Shellfish Association of Great Britain, told the Daily Mail that the regulatory measures will add ruinous costs to shellfish business. He estimates believes restaurants and hotels will just import frozen seafood instead of paying £3,500 (approx. (C)$6,640. / (US)$4,853.) for stunning equipment.”

“Like any restaurant that’s struggling to make ends meet is going to spend £3,500 electrocuting lob-sters,” James Chiavarini, owner of two restaurants in West London (UK), told the Daily Mail. “We’re all in a hunter-gatherer mindset — we know things have to die for us to eat. That’s the natural world. If you take the view that we’re all part of that, why are we singling out lobsters?”

And… What about Canada?

As all Canadians know, and some Americans on their country’s East Coast are aware, live lobsters have a short season and high demand. They’re shipped all over the world from Canada’s Maritimes (those provinces with Atlantic shorelines). Lobstering is a hugely important fishery there.

The Lobster Council of Canada says Canada controls more than half of the world’s supply of highly desireable hard-shelled Atlantic lobsters. Fisheries and Oceans Canada reports lobster landings make up nearly 100,000 tonnes per year and are valued at (C)$1.5 billion.

But Canadian fisher Jonathan Lamade-Fuentes says anti-cruelty legislation like the new British measure will never fly in Canada: “There is no point in Canada discussing this.” He confidently as-serts. “I do not see an issue [with boiling live lobster]. Eating seafood fresh has been […] happening for the last thousands of years.”