44 ozlobster tails(cooked, cut in half lengthwise - plus some additional lobster meat if desired)
1teaspoonfresh chives(chopped, to taste)
Portion out prepared creamy scrambled eggs on our brioche sandwich buns (toasted with some butter and garlic salt, if desired).
Sear asparagus spears lightly in olive oil until slightly tender. Place over the creamy scrambled eggs, then top with chilled halved lobster tail portions. Sprinkle with chives, to taste (optional) and serve.