Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
Over medium heat, melt butter in a saucepan and allow it to turn golden.
Add garlic and cook for a 5 seconds.
Add flour and whisk together, ensuring there is no lumps.
Slowly whisk in stock and milk and continue stirring. Bring the mixture to a gently simmer and cook until thickened, about 2-3 minutes.
Add ¼ cup of blue cheese and stir until melted.
Place perogies on plate and pour over the cheese sauce. Sprinkle with additional crumble blue cheese, top with lobster and green onions.