In a mixing bowl, combine all-purpose flour and salt. In a separate bowl, whisk together the milk and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in melted butter. Let the batter rest for at least 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of crepe batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.

Lobster Filling Preparation

Prepare the Lobster Filling

In a bowl, combine chopped lobster meat, cream cheese, chopped green onions, lemon juice, salt, and black pepper. Mix until well combined.

Sauce Preparation

Make the Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth, then add heavy cream and Cognac. Season with salt and pepper, and simmer until thickened.

Assembly

Assemble the Crepes

Take a crepe and place a generous amount of lobster filling in the center. Fold the crepe over the filling and place it on a plate. Top with the sauce and serve immediately.