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Q&A

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

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  1. I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish.

  2. How can I replicate the following with frozen lobster meat, and my Frigidaire electric cooktop? I have no oven.

My priority is flavor and taste! I don't care about looks or presentation, or char or grill marks.

Top, Middle from TripAdvisor, Bottom from Yelp.

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1 answer

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I copy paste FuzzyChef's answer from Cooking Stack Exchange edited for readability.


Short answer

You can't, but probably not for the reason you think.

Longer answer

The phrase you're quoting above, 干燒/乾燒, means "dry-fried", which generally (and somewhat paridoxically) refers to putting food through a brief and very hot shallow fry before the finishing stir-fry. This technique is absolutely doable at home, even on an electric burner as long as you have a good flat-bottomed wok.

So what's the problem? It's that you're using "frozen lobster meat". Thawed lobster meat, with no shells, is already dehydrated and tough due to the freeze-and-thaw process. If you "dry-fry" that meat, it's going to have the texture of vulcanized rubber or even wood.

So, my advice to you is either get a fresh whole lobster, or at least frozen shell-on tails, if you want to try making dry-fried lobster. Or, if you need to use up that bag of frozen lobster meat, batter and deep-fry it instead.

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