Beat the eggs and fresh tarragon in a bowl.

Set this aside.

Sprinkle the chopped lobster with the cayenne pepper.

Heat the olive oil in a skillet over medium-low heat.

Add the chopped lobster, stirring, until warmed through.

Stir in the egg/tarragon mixture; increase the heat to medium and then scramble the eggs, stirring constantly, until done.

Spoon the scramble onto 3 warmed burritos, roll and serve with some home-made salsa.