Consider The Lobster: Ethical Issue of Eating Animals

Introduction

In David Foster Wallace's essay Consider the Lobster, Wallace delves into the complex question of animal suffering. Although some may disagree with Wallace's view that because lobsters are not human, cooking a living lobster cannot be considered a moral decision, this idea is fundamentally flawed. The process of cooking a living lobster indeed involves ethical considerations. Of the two opposing ideas, I find myself siding with the former.

Background

David Foster Wallace explores the ethical issues behind eating lobster. He begins his essay with a description of Maine's Lobster Festival, where more than 25,000 pounds of fresh lobster are consumed each year, and goes on to discuss Maine's entire lobster industry. He believes it is important to highlight some of the thorny ethical questions raised by the Maine Lobster Festival. To prove his point, he examines the places where lobsters are often found, such as in the kitchen. Then he poses a thought-provoking question: "Is it all right to boil a sentient creature alive just for our gustatory pleasure?" (Wallace, 2004). As he asks, countless images flash through my mind, provoking the unsettling question of how I would feel if it were me being cooked. At some point, I have felt the pain from a paper cut, not to mention the agony of being tortured to death alive. Apparently, the answer to Wallace's question is no. I believe he raises this question to encourage us to consider the lobster's perspective. Wallace also notes that "for instance, it tends to come alarmingly to life when placed in boiling water" (Wallace, 2004). The fact that lobsters react to the outside world when they are thrown into boiling water, as if they were abruptly awakened, made me feel more sympathetic and convinced me that he was right.

Ethical Considerations

Furthermore, Wallace bluntly points out that the lobster acts like a rational human being and experiences pain, "in other words, behaves very much like you or I would behave" (Wallace, 2004). Wallace highlights that lobsters seem to meet a standard that ethicists use to determine whether an animal is capable of experiencing pain: the exhibition of pain-related behavior. Although Wallace acknowledges that lobsters do not have the same advanced nervous system as humans, lobsters are highly sensitive creatures capable of detecting changes in temperature. Moreover, once the lobster is thrown into a pot of boiling water, there is no denying the desperate movements it makes to escape. On the other side, Pollan's article mentions that food choices have evolved over time as a result of human survival needs. In the selection of food, human beings, as advanced creatures, should take greater moral responsibility for how they prepare food. Perhaps, they should provide a more humane method of preparation, rather than resorting to torture (Pollan, 2002).

Opposing Views

However, some people believe they are justified in cooking and eating lobsters because lobsters are not human. Not surprisingly, Wallace points out that the Maine Lobster Festival fully supports this claim. These individuals might argue that lobsters are more akin to small, irritating insects than to humans. Personally, I strongly disagree with this statement. These people simply lack ethical decision-making and responsibilities.

Conclusion

The ethical considerations surrounding the consumption of lobsters, as discussed by David Foster Wallace in his essay Consider the Lobster, present a compelling argument for reevaluating our treatment of these sentient creatures. While some may argue that lobsters are not human and therefore do not merit ethical consideration, the evidence presented by Wallace suggests otherwise. By examining the behaviors and reactions of lobsters, Wallace challenges us to think more deeply about the moral implications of our dietary choices and to consider more humane alternatives.

References

Pollan, M. (2002). The Omnivore's Dilemma: A Natural History of Four Meals. New York: Penguin Press.

Wallace, D. F. (2004). Consider the Lobster. Gourmet Magazine.