Urrgghh....

Yesterday my weigh-in showed a less than stellar loss of 1.6 pounds, which came as a big surprise because this past week I had been committed to going to gym and doing cardio and abs. I had been eating the same AND exercising, so I'm not sure what happened. All I have to say is, "Urrgghh!" Every week previous to this I was losing a consistent 3.5 pounds, so something I did last week didn't help me out at all. On the upside, I did lose one and three quarters inch in my chest and another inch in my hips. Here's to hoping that this was a fluke and I get back on track next week!

The other night I made Lobster Salad and Seared Scallops with Curried Cauliflower Puree. I enjoyed the meal much more than my counterpart, but still in my opinion both the scallops and cauliflower were just average. So, here's the Lobster Salad recipe as it was wonderful. Usually lobster salad is drenched in mayonnaise and tucked away in a buttered hot dog bun, but this salad is perfectly light and would be an excellent for a summer lunch on the deck or as an appetizer. Feel free to substitute shrimp in place of the lobster, but if you have access to it, the lobster is a definite must!

Lobster Salad

Serves 2

1 good size lobster tail, cooked
1/2 cup red bell pepper, diced
1/2 cup English cucumber, seeded and diced
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
2 tablespoons freshly squeezed lime juice

Combine all ingredients except the lobster into a bowl and whisk to combine. Remove the lobster from its shell and roughly chop the meat. Add the lobster to the vegetable mixture and stir gently. Serve the salad in two martini glasses and enjoy!