Ingredients
- 1/2 lobster (cooked)
- 3/4 c whipping cream
- 1/2 c egg whites
- 1/2 lb whitefish fillets
- 2 tb brandy
- 1 tb tomato paste
- 2 tb onion (finely diced)
- 1/2 ts salt
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.