I was extremely disappointed to see that you have live lobsters/crabs in a tank at your restaurant for customers to choose to presumably be killed in your kitchen.
It is a myth that crabs and lobsters do not feel pain. Crabs take four to five minutes to die in boiling water, while lobsters can take three or more minutes. Lobsters’ tails are often observed flapping around as they try to escape the boiling water and they only die only when their core temperature reaches 34C. Crabs are sometimes placed in fresh water to 'drown' for up to eight hours, as they will often shed their claws and legs as a defence mechanism in boiling water.
Another method of killing lobsters down the middle with a sharp knife is an inexact way of doing so and because of the animal’s physiology is unlikely to cause a quick and immediate death.
Until you stop keeping live animals in your restaurant to be eaten I will no longer eat at your establishment, and I will encourage my friends and family to do likewise.
[your contact details]”