Public perception and welfare of lobsters in Belgium: from delicacy to dilemma

Belgium is among the largest per capita consumers of lobster worldwide. Following the overfishing of European lobsters in the 1950s, the American lobster (Homarus americanus) became the dominant species on the market. These animals are imported in cold, overcrowded tanks and often starved from the moment of capture until they are killed. Despite their high sensitivity to temperature changes and growing evidence that they experience pain and stress, live boiling remains the standard killing method. This study explored public perception in Belgium regarding lobster welfare, their treatment in the food chain, and the willingness to adopt more humane practices. A sample of 334 Flemish respondents was surveyed about their knowledge, attitudes, and emotions toward lobsters, as well as their views on current and alternative slaughter methods. The distribution went via word to mouth, mass emails and social media. Most participants considered lobster a rare luxury food, with 95% delegating the act of killing to others. Their capacity to experience of pain and stress is considered lower than humans, pigs or fish but higher than mussels. Nevertheless, 91% of respondents believed that lobsters possess intelligence. 77% associated seeing live lobsters in restaurant tanks with negative emotions. 60% of respondents supported full legal protection of lobsters. The gap between empathy and practice highlights an urgent need for regulation and education promoting more humane treatment of lobsters in the food industry.