Prepare Brown Butter Vinaigrette: Melt Butter in a small saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Remove from heat and whisk in Lemon juice, Chives, Salt, and White pepper. Set aside.
Blanch Lima beans in boiling salted water for 3-4 minutes. Drain and shock in ice water. Set aside.
In a large skillet, sauté Shallot until translucent. Add Corn and Lima beans and cook for 2-3 minutes.
Gently fold in Lobster meat and Heirloom cherry tomatoes. Cook for 1 minute.
Drizzle with Brown Butter Vinaigrette and toss gently to coat.
