Thaw lobster meat and place in a colander to drain. Pat the lobster dry with paper towels and set aside.

Meanwhile, melt butter in a large skillet over medium heat. Once melted, add the snap peas, asparagus, broccolini, and shallots, and gently cook for 5-8 minutes, stirring occasionally, until the vegetables are tender-crisp (reduce the heat as necessary if you start to see that the butter is turning brown). Using tongs or a slotted spoon, remove the veggies, and place on serving plates.

Add the thawed lobster to the skillet with the melted butter, and cook for 2-3 minutes or until the lobster is thoroughly reheated. Sprinkle the lobster with fresh herbs and seasoning, gently stir to coat and combine. Divide the lobster and butter between plates, placing both on top of the veggies, and serve.