Remove the skin and bones from the salmon and sole fillets. Preheat the oven to 325°F. Bring the fish broth, mixed with white wine, to a boil. Reduce the heat and cook, in order, the lobster for 15 minutes, the sole fillets for 5 minutes, and finally the salmon for 10 minutes. Once cooked, open the lobster in half and remove the tail meat. Set aside. Remove the claw and head meat. Carefully drain the lobster meat (except for the reserved meat), fish, crab meat, and using a blender, puree everything into a fine paste. Bring the milk to a boil and add the tapioca. Continue cooking for 4 minutes over medium heat. Let cool, then add the fish mixture. Mix everything to obtain a homogeneous mousse. Beat the eggs with the tomato paste, cream, fine champagne or cognac, salt, pepper, and Cayenne pepper, and finally, the fish mousse. Grease a terrine and pour in half of the preparation, then add the reserved lobster pieces and cover with the rest of the preparation. Protect the top with aluminum foil. Cook for 50 minutes in a water bath, in a hot oven. Let cool and refrigerate overnight. Unmold the terrine when serving and enjoy fresh.