Cook the lobsters for 8 minutes in salted boiling water. Shell the lobsters and sauté them in a pan with a bit of butter. Place the lobster, previously cut into pieces, in the center of each crepe. Shape the dumplings by tying them with a blanched leek string. Keep warm. Cook the green beans, baby carrots, snap peas, and asparagus separately in salted boiling water. Keep these vegetables slightly undercooked, a bit crunchy. Reduce the fish stock, add the cream, and then the butter. Place the dumpling in the center of a warm plate, arrange the vegetables around it, and drizzle with the warm sauce.