A study by the University of Gothenburg highlights how lobsters react to electrical stimuli
The call to end the practice of boiling crustaceans alive has returned to the forefront following a series of new scientific studies confirming that crustaceans are sentient creatures capable of feeling pain, as they are sensitive not only to painful stimuli but even to painkillers. Austria, Switzerland, Norway and New Zealand have already introduced a ban, and the UK is expected to introduce a similar ban by 2030.
Researchers from the University of Gothenburg in Sweden have made a breakthrough in this area, concluding a study entitled ‘Effects of analgesia on the response to a noxious stimulus in Norway lobsters (Nephrops norvegicus)’, led by Lynne Sneddon, Professor of Zoophysiology at the Department of Biology and Environmental Sciences at the University of Gothenburg. The research was published in the Nature Scientific Reports journal and refutes the results of a series of experiments in which crustaceans known as Nephrops norvegicus, or Norwegian lobsters, more commonly known as ‘scampi’, were subjected to painful electrical stimulation.
The fishing industry, the research highlights, is considering the possibility of using electric shocks to stun the animals before cooking.
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Göteborg, Svezia, 04/20/2026 08:03
EFA News - European Food Agency
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