Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.
To assemble: Place a heaping teaspoon of the lobster
mixture on half of each circle of dough
. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float
, about 2 to 3 minutes. Drain. Saute until golden brown in butter