Method: 

1. Place large skillet over medium-high heat; liberally butter the sourdough on both sides and place in the pan. Brown bread on both sides until golden and remove from pan & place on plates.
2. Add remaining butter to the pan and sauté the shallots & garlic for 1-2 minutes.
3. Add the lobster & season with salt & pepper.
4. Cook for 2 minutes and deglaze with the wine & cook a further 30 seconds.
5. Add the cream and cook 2 minutes; add the lemon zest, tarragon and check for seasoning. Spoon over toast and enjoy!