Poached, grilled, or baked with brie. Served on a roll, or in mac ‘n cheese. Lobsters may be one of the most popular crustaceans in the culinary arts. But when it comes to killing them, there’s a long and unresolved debate about how to do it humanely, and whether that extra consideration is even necessary. The Swiss Federal Council issued an order this week banning cooks in Switzerland from placing live lobsters into pots of boiling water – joining a few other jurisdictions that have protections for the decapod crustaceans.