Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions until al dente. Drain and set aside.

Meanwhile, melt the butter in a large skillet over medium-low heat. Add the chopped lobster and gently fold to coat it in the butter. Cook for about one minute, just until the lobster is warmed through, then remove from heat.

In a large mixing bowl, whisk together the mayonnaise and lemon juice until smooth. Add the salt, black pepper, Old Bay seasoning, lemon zest, dill, chives, and tarragon, then stir to combine. Add the diced shallots and celery and mix again until evenly distributed.

Add the drained pasta and warm lobster to the bowl with the dressing. Using a spatula, fold everything together until the pasta and lobster are well coated. Serve immediately while warm or refrigerate for a few hours to chill before serving.