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<http://schema.org/text>
"Once the temperature is just right, dip a lobster skewer into the batter, coating completely. Tap off the excess batter and slowly lower into the hot oil. Swirl it around a little, as you release the lobster corn dog, so it doesn’t stick to the bottom of the pot. (I like to fry no more than 2 at a time, to make sure they don’t over cook.) Watch and flip with tongs for approximately 2 minutes, until it reaches a bright golden color. Then remove from the oil and place on a paper towel lined plate to drain. Repeat with the remaining lobster skewers."
<https://www.yummly.com/recipes/red-lobster-seafood-stuffing>