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.

electric cooktop

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.

top lobster example

middle lobster example

bottom lobster example

1 Answer 1


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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