Some of you may have seen the stories about Robert Elwood's research, which makes a pretty good case that crabs, lobsters, and prawns can feel pain. Hermit Crabs also remembered it later, and changed their behaviour. That second bit is key, as it takes it out of the realm of a mere reflex response. There go our rationalizations, and even reflex responses may deserve attention:

"It was also thought that since many invertebrates cast off damaged appendages, it was not harmful for humans to remove legs, tails and other body parts from live crustaceans. Another study led by Patterson, however, found that when humans twisted off legs from crabs, the stress response was so profound that some individuals later died or could not regenerate the lost appendages."

The good news is that there is a new alternative to boiling lobsters alive, approved by the Royal Society for the Prevention of Cruelty to Animals no less, and it has a number of benefits to chefs in the bargain. The "Crustastun" is a shoebox-sized device that uses salt water and electric current. Its approach reduces the cortisols and adrenaline that stress can create in boiled critters, resulting in tenderer and tastier meat. The voltage also kills bacteria, which means the dead crustaceans can safely be stored for up to 48 hours - a bonus for restaurants, which reduce their throw-away losses.

Looks like a win solution all around. Hat tip to inventors Simon and Charlotte Buckhaven.