In the bowl of a blender, puree the peas, milk, salt and vegetable oil. Add the flour. Add the eggs, one at a time, and mix well. Let crepe batter rest for 30 minutes.

Meanwhile, chop the lobster and mix with ricotta and mascarpone. Season to taste, and set aside.

In the bowl of a blender, combine grapefruit juice, zest and honey. With machine running, add oil in a slow stream to emulsify. Clean the pea sprouts by removing the fibrous stem, and set aside.

Taste the crepe batter for flavor. A pinch of sugar may need to be added to enhance the sweet flavor of the peas.

To make the crepes, melt a dot of butter in an 8-9 inch skillet or crepe pan over medium heat. Coat pan with a ladleful of batter, swirling to make a quick, even layer. Pour excess batter out. Cook until edges of crepe release from the sides of the pan, about 1 minute. Flip carefully and cook just until set, another 30 seconds. Repeat until all batter is used.

Assemble a blintz by filling and folding like an eggroll, placing a few tablespoons of filling onto the top third of the crepe, folding the top edge down, the side edges in, and rolling up to seal. Cook seam side down in hot butter, turning once, to sear the outside and heat the filling.

Toss pea tendrils with the vinaigrette and divide amongst plates. Top with warm blintzes.