Begin by boiling or steaming your lobster tail meat until cooked through, about 5-7 minutes. Chop into bite-sized chunks.

In a skillet over medium heat, melt a tablespoon of butter and toast brioche buns cut side down until golden brown, about 3-4 minutes.

Fill a medium saucepan with water and a splash of white vinegar. Poach eggs for about 3-4 minutes.

In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually add melted butter while whisking, incorporating cajun seasoning.

Assemble by layering a poached egg on each brioche slice, followed by lobster chunks and hollandaise.

Garnish with fresh chives and optional cayenne pepper. Serve immediately.