The End of Boiling Lobsters Alive? In 2018, Switzerland became the first European country to ban cooking lobsters alive. Similar regulations are in (if you use “have been in place” you need to add a time phrase- e.g. have been in place for some time or … for x years.) place in New Zealand and the United Kingdom and some Australian states are considering following suit. Studies suggest that lobsters are sentient, they have complex nervous systems and respond to pain similarly to humans. In Switzerland, lobsters must be stunned or knocked out (these mean the same thing) before being cooked. I totally agree with that. It’s a moral decision, because otherwise, I would feel guilty. Proponents of traditional methods argue that boiling lobsters alive ensures freshness and minimizes the risk of bacterial growth. However, humane alternatives like electrical stunning can ensure the same. It’s all about the cost, isn’t it? I personally believe it’s a good deal to pay a little bit more to let them suffer less. After all, it’s a luxury food. In conclusion, the trend towards banning boiling lobsters alive reflects a growing concern for animal well-being. There’s no reason to continue a practice that may cause unnecessary suffering.