Begin by bringing a large pot of salted water to a boil. Add the lobster tails and cook for about 5-7 minutes until the shells turn bright red and the meat is opaque and tender. Carefully remove the tails, allowing them to cool slightly before chopping the meat into bite-sized chunks. Set aside while you prepare the rest of your Cajun Lobster Eggs Benedict.

Slice the brioche into thick pieces and heat a skillet over medium heat. Add a generous pat of butter and toast each side of the brioche until golden brown and crispy, about 2-3 minutes per side. Keep the toasted brioche warm on a plate covered with a kitchen towel.

In a separate pot, bring water to a gentle simmer and add a splash of white vinegar. Crack one egg into a small bowl, then carefully slide it into the simmering water. Poach for about 3-4 minutes until the whites are set, yet the yolk remains soft. Use a slotted spoon to gently lift out the poached egg, allowing excess water to drain off. Repeat this process until you have poached all the eggs.

Set up a double boiler or a heatproof bowl over a pot of simmering water. In the bowl, whisk together the egg yolks and lemon juice until thick and creamy, about 5 minutes. Gradually drizzle in the melted unsalted butter while whisking continuously to create a smooth hollandaise sauce. Add Cajun seasoning to taste, and whisk until fully combined.

To assemble your Cajun Lobster Eggs Benedict, take a slice of toasted brioche and layer it with generous spoonfuls of the lobster chunks. Gently place a poached egg on top. Spoon the spicy hollandaise generously over the eggs, allowing it to cascade down the sides, creating a beautiful presentation.

Finish off your dish by sprinkling chopped fresh chives and a pinch of cayenne pepper for an extra kick. Serve immediately while everything is warm and delicious.