As part of a wider overhaul of Swiss animal protection laws, Bern said that as of March 1, "the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted".
"With the data we know, it is highly likely that the animal will be in pain", of Queens University, Belfast.
According to Jonathan Birch, assistant professor in philosophy at the London School of Economics, animal welfare scientists define pain as "an aversive sensation and feeling associated with actual or potential tissue damage".
Along with the new cooking methods, the Swiss law also outlines new guidelines on transporting the animals from the oceans to stove and ultimately, your dinner table.
The Swiss government's decision to put both laws in place has come after studies found that lobsters can perceive and feel things like pain thanks to their advanced nervous system. The new law comes after an abundance of evidence has shown that lobsters, crabs, prawns and other invertebrates feel pain. "They would not recover consciousness if left in an attempt to do so".
Some scientists argue that lobsters can feel pain, but the scientific community is divided on this. Robert Elwood, who led the team carrying out the experiments, said, "They were willing to give up their hideaway in order to avoid the source of their probable pain". The group that is known for its active campaigning to stop cruelty against animals also took a swipe at the United States government for not enacting laws to protect crustaceans.
He argued that the experiment results are "entirely consistent with the idea of pain".
"Live crustaceans, including the lobster, may no longer be transported on ice or in ice water".
The government order also aims to crack down on illegal puppy farms and imports, and ban devices that automatically punish dogs when they bark.
The ruling follows, which prevents lobsters from being stored on ice in restaurant kitchens.