Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

33%
+0 −2
Q&A How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

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 ...

posted 2y ago by Chgg Clou‭

Answer
#1: Initial revision by user avatar Chgg Clou‭ · 2022-05-08T16:31:07Z (almost 2 years ago)
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.

--- 

## 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/