LOBSTERS may not feel pain when being boiled in the pot, a leading expert has claimed. World authority Shelley Adamo, a professor of psychology and neuroscience at Dalhousie University in Canada, said claims by activists that lobsters do may be premature.
Professor Adamo, who uses crickets in her research—which like lobsters are arthropods, a group of invertebrate animals that includes both insects and crustaceans—may not have big enough brains to register pain.
She said: “Their brains are very, very different from ours. “And they’re also very, very small. But you can’t know for sure.”
Her comments call into question continual claims by activists that boiling lobsters alive is cruel.
Switzerland has banned restaurants from throwing live lobsters into boiling water. Lobsters and other crustaceans now have to be stunned before they are put to death in the country. But chefs continue to claim throwing live lobsters into boiling water it is still the best way to prepare them for the plate.