For the crepes:

1. Make crepes by cracking eggs into a large mixing bowl and beat eggs lightly with an immersion blender. (If you don’t have an immersion blender, you can make batter in a blender.) Combine flour and ½ teaspoon salt. Add about 1/3 of flour mixture; beat until just combined. Then, add 1/3 cup of milk; beat until just combined. Repeat two more times alternating between flour and milk, beating until just combined each time. Add in 2 teaspoons melted butter; mix gently to incorporate into batter. Cover and refrigerate for at least 1 hour.

For the filling:

1. While crepe batter is chilling, prepare the filling by cooking asparagus. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add garlic and asparagus and cook, stirring often, about 5 minutes or until asparagus is tender. Place in a mixing bowl. 
2. If using Easy Broiled Lobster or other pre-cooked lobster tails, carefully remove the meat from all but one lobster tail (set remaining whole lobster tail aside). Dice lobster meat and add to asparagus-cheese mixture. (Keep cheese, lemon and dill separate until preparing crepes before baking.)

For the sauce:

1. Return skillet (used for cooking asparagus) to stovetop and heat 2 Tablespoons olive oil over medium heat. Add shallots and mushrooms; cook for about 4-5 minutes or until mushrooms are golden, stirring often. Turn down heat to low, and deglaze skillet by adding champagne or sparkling white wine and using spatula to remove any browned bits stuck to the bottom of the pan. Add cream or whole milk and ½ teaspoon black pepper, turn heat back to medium and bring to a simmer. Cook for 1 more minute, remove from heat and set aside. (Keep lemon and dill to the side until crepes are cooked.)

To prepare crepes:

1. Preheat oven to 400 F degrees. Remove crepe mixture from refrigerator. 
2. While oven is preheating, heat an 8-inch skillet with sloped sides over medium heat and add 2 teaspoons butter. Swirl melted butter around in pan, and scoop up batter using a ¼-cup measuring cup. Pour into heated skillet, then quickly tilt pan to swirl batter around and evenly distribute around pan to create a thin pancake. Return pan to heat and cook until tiny bubbles start to appear in crepe and edges curl slightly. Using a spatula or fork, gently lift edge of crepe and flip carefully. Cook on second side for about 20 seconds, then flip onto clean kitchen towel. Repeat for remaining batter, making 8 crepes. If needed, add small amounts of remaining 1 teaspoon of butter to pan to keep crepes from sticking to the pan. 
3. After crepes have been prepared, lay crepes in a 7×11-inch baking dish or pan. Distribute filling evenly between crepes, forming  a line of filling down the center of each crepe. Top with cheese. Gently fold crepe side over filling and press gently on top to hold sides in place; repeat for all 8 crepes.
4. Gently drizzle sauce over top of crepes and bake for 15 minutes, or until hot and bubbly. Remove from oven, squeeze lemon halves over top of crepes and sprinkle on fresh dill. Enjoy immediately.