Whisk together the egg, cream, herbs, salt & pepper in a shallow dish. Lay baguette slices in egg mixture and gently press down. Let sit for 5 minutes, turn slices over and allow to rest another 5 minutes. Repeat until all egg has been absorbed into bread slices.

Melt butter in a skillet over medium-low heat. Pan grill bread slices on each side until golden brown and not soggy to the touch.

Meanwhile cook lobster tail. We baked ours out of the shell at 375 degrees for about 15 minutes. Then cut into bite-sized pieces.

Poach eggs in simmering water (with a teaspoon of white vinegar) for about 3-4 minutes.

To plate, place 2 savory French toast slices on each plate. Top with poached egg, lobster pieces, drizzle with melted butter, sprinkle with snipped chives, salt & pepper.