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I copy paste [FuzzyChef](https://cooking.stackexchange.com/users/7180/fuzzychef)'s answer from [Cooking Stack Exchange](https://cooking.stackexchange.com/a/120547) edited for readability.

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## 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][1] before the finishing stir-fry.  This technique is [absolutely doable at home][2], 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][3].


  [1]: https://www.seriouseats.com/wok-skills-102-how-to-dry-fry-in-a-wok
  [2]: https://blog.themalamarket.com/chongqing-lobster-chongqing-long-xia/
  [3]: https://justcook.butcherbox.com/lobster-tempura/