Servings: Serves 4
Fill a large pot with water; add the basil, tarragon, vanilla and peppercorns. Bring the water to a boil over medium heat. Place a steamer insert over the pot and add the lobster. Cover the pot and steam for 8 to 12 minutes until the lobster shells are bright red and the meat is cooked.
While the lobster is steaming, poach the eggs. Fill another pot or deep skillet with water. Add the vinegar and a pinch of salt. Crack the eggs one at a time and slide them into the simmering water. Stir the water in one direction constantly for about 1 minute. Maintain the water just below a simmer, reducing the heat to low if necessary. Cook until the whites are set and the centers are still soft, about 3 minutes. Using a slotted spoon, remove the poached eggs from the water and pat the bottoms dry with paper towels. Set aside.
Combine the mayonnaise, chipotles, garlic, shallot and lemon juice in a food processor. Pulse until well combined. Set aside.
Place a skillet over medium heat and add the slices of bacon. Cook until crispy, turning with tongs, about 6 to 8 minutes. Place the bacon on a plate lined with paper towels to drain. Remove the pan from the heat, keeping the rendered bacon fat in the pan.
Remove the steamed lobster tails from the pot and place on a cutting board. Pull out the lobster meat, discarding the shells, and chop into chunks.
Return the skillet to medium heat. Add the butter to the bacon fat, stirring to combine. When the butter is melted, add the lobster meat, turning to coat in the fat, until slightly golden.
Spread the chipotle mayonnaise on the bottom of the toasted bun. Shingle a few slices of avocado on top. Divide the lobster meat among the sandwiches and top with 2 slices of bacon and a poached egg. Sprinkle with chives and season with salt and pepper.