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.
