Bring a pot of salted water to a boil over medium heat, add lobster tails, and cook for 6-8 minutes until pink and opaque.

Slice brioche or English muffins in half, and heat a skillet over medium heat with a small amount of butter. Toast the bread cut-side down for 3-4 minutes until golden brown.

In a large saucepan, bring 3 inches of water to a gentle simmer. Add white vinegar, crack eggs into small bowls, and lower them into the water. Poach for 3-4 minutes until set.

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over simmering water and whisk for 2-3 minutes until thickened. Gradually drizzle in melted butter while whisking, then add Cajun seasoning to taste.

On each plate, arrange warm toasted bread, top with poached egg, then add chopped lobster meat. Drizzle with hollandaise sauce.

Garnish with chopped chives and cayenne pepper. Serve immediately.