Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         whitefish fillets
     1/2  pound         cooked lobster
   2      tablespoons   finely diced onion
     1/2  teaspoon      salt
   2      tablespoons   brandy
   1      tablespoon    tomato paste
     1/2  cup           egg whites
     3/4  cup           whipping cream

Preparation:

PREHEAT OVEN TO 350F Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.