In a wonderful article written in 2004, David Foster Wallace asked us to Consider the Lobster:
So then here is a question thatâ€™s all but unavoidable at the Worldâ€™s Largest Lobster Cooker, and may arise in kitchens across the U.S.: Is it all right to boil a sentient creature alive just for our gustatory pleasure?
While much urban lore along with pamphlets from the Maine Lobster Promotion Council propagate the idea that lobsters do not feel pain, there is growing scientific evidence that this is simply untrue:
Ripping the legs off live crabs and crowding lobsters into seafood market tanks are just two of the many practices that may warrant reassessment, given two new studies that indicate crustaceans feel pain and stress. The findings add to a growing body of evidence that virtually all animals, including fish, shellfish and insects, can suffer.
Sadly DFW did not live long enough to see this little bit of science supporting his view as he so eloquently illustrated in that article:
However stuporous the lobster is from the trip home, it tends to come alarmingly to life when placed in boiling water. If youâ€™re tilting it from a container into the steaming kettle, the lobster will sometimes try to cling to the containerâ€™s sides or even to hook its claws over the kettleâ€™s rim like a person trying to keep from going over the edge of a roof. And worse is when the lobsterâ€™s fully immersed. Even if you cover the kettle and turn away, you can usually hear the cover rattling and clanking as the lobster tries to push it off. Or the creatureâ€™s claws scraping the sides of the kettle as it thrashes around.
The lobster, in other words, behaves very much as you or I would behave if we were plunged into boiling water (with the obvious exception of screaming). A blunter way to say this is that the lobster acts as if itâ€™s in terrible pain, causing some cooks to leave the kitchen altogether and to take one of those little lightweight plastic oven timers with them into another room and wait until the whole process is over.
There happen to be two main criteria that most ethicists agree on for determining whether a living creature has the capacity to suffer and so has genuine interests that it may or may not be our moral duty to consider. One is how much of the neurological hardware required for pain-experience the animal comes equipped withâ€”nociceptors, prostaglandins, neuronal opioid receptors, etc. The other criterion is whether the animal demonstrates behavior associated with pain. And it takes a lot of intellectual gymnastics and behaviorist hairsplitting not to see struggling, thrashing, and lid-clattering as just such pain-behavior.
The idea that we had managed to convince ourselves that some species had evolved without a meaningful sense of pain seems ridiculous given that all life survives around the the response to the pain/pleasure dichotomy. It is primal. To assume the imperative of this experience is proportional to brain size is convenient but is impossible to know and unlikely given that evolution would have honed every creature’s desire to avoid harm.
animals art culture food science animals David Foster Wallace lobster
The more important point here, though, is that the whole animal-cruelty-and-eating issue is not just complex, itâ€™s also uncomfortable. It is, at any rate, uncomfortable for me, and for just about everyone I know who enjoys a variety of foods and yet does not want to see herself as cruel or unfeeling. As far as I can tell, my own main way of dealing with this conflict has been to avoid thinking about the whole unpleasant thing.