Swiss lobsters must be ‘comfortably numb’ before cooking

Switzerland has banned the common culinary practice of placing fresh lobsters into boiling water as part of a revamp  of its animal protection rules.

‘Live crustaceans, including the lobster, may no longer be transported on ice or in ice water,’ the new rules stipulate. 

‘Aquatic species must always be kept in their natural environment. Crustaceans must now be stunned before killing them.’ 

The Swiss rules also forbid lobsters from being transported in icy water

The new regulations were adopted by the government on Wednesday but will only come into force in March.

The regulations also aim to crack down on illegal puppy farms by outlawing automatic devices that punish dogs for barking.

They define the circumstances by which sick or injured animals can be put down, in addition to making organisers responsible for animal welfare at public events.

Switzerland is not the only European country striving to protect lobsters from what activists call cruel treatment in the kitchen.

Lobsters are seen as a delicacy throughout western Europe

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.  

In April a lucky lobster was saved from the cooking pot when a fisherman spotted it was one-in-30million orange colour.

Shellfish lover Tristan Wood spotted the ‘extremely rare’ tango-coloured lobster – and decided it should be saved not served.