As part of a wider overhaul of Swiss animal protection laws, Bern said that as of March 1, "the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted".
The Switzerland's government has barred the culinary practice of throwing lobsters into boiling hot water while they are alive, The Guardian reported. "Lobsters will now have to be stunned before they are put to death". Robert Elwood, an ecology professor at Queen's University Belfast, has studied crustaceans for decades and has explored whether the animals do in fact feel pain-a belief that's often debated.
Some people have contended crustaceans like lobsters can't feel pain, since they only possess nociception, or "a reflex response to move away from a noxious stimulus", according to Nature's news blog.More news: Nissan's auto of the future can read your brain
"Live crustaceans, including lobster, may no longer be transported on ice or in ice water", the government said, explaining the new addition to the animal welfare law.
The Swiss government has not made solving this quandary easy.
The government does offer two acceptable ways to prepare your crustacean for its final demise: electric shock of some kind, or the "mechanical destruction" of its brain.More news: Former Big Brother star Rebekah Shelton has died, aged 32
Neighbouring Italy's highest court ruled in June that lobsters must not be kept on ice in restaurants - because it causes them unnecessary and unjustifiable suffering before they head for the dining rooms of upmarket restaurants.
The Swiss laws also addresses a number of other animal rights issues, including puppy farms and devices that punish dogs for barking, according to Reuters.More news: Starc likely to return in Sydney