Bring a large pot of salted water to a boil. Add the whole lobsters and cook for about 8-10 minutes until they turn bright red. Remove from water and let cool before cracking the shells.

Making the Pepper Sauce

Prepare the Sauce

In a saucepan, melt butter over medium heat. Add the shallots and sauté until translucent. Add crushed black peppercorns and cook for an additional minute. Pour in red wine and reduce by half, then stir in heavy cream. Season with salt to taste and simmer until thickened.

Making the Pommes Dauphine

Prepare the Potatoes

Boil the potatoes in salted water until tender. Drain and mash until smooth. In a saucepan, melt butter and mix it with the flour over low heat until combined. Gradually add the mashed potatoes, mixing until smooth. Allow to cool slightly, then beat in the eggs one at a time until the mixture is smooth. Season with salt.

Fry the Pommes Dauphine

Heat oil in a deep pan. Use a piping bag to pipe small rounds of the potato mixture into the hot oil. Fry until golden brown, about 3-4 minutes. Drain on paper towels.

Plating

Serve

Place the cooked lobster on a plate, drizzle with the pepper sauce, and serve with the pommes dauphine on the side.