Preheat the oven to 350?F.
Combine the bread crumbs, 1/2 cup of the Parmigiano, and the butter in a mixing bowl. Mix well. Using your fingers, press the mixture into the bottom of a 9 1/2-inch springform pan. Bake until lightly browned, about 10 minutes. Remove from the oven and cool completely.
Heat the oil in a small sautÈ pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the bell peppers and cook, stirring, for 1 minute. Add the shallots and garlic and cook for 30 seconds. Stir in the Creole seasoning. Remove from the heat.
In a food processor, process the cream cheese until smooth. Add one egg at a time to the mixture, blending after each addition. With the machine running, add the cream, Gouda, and the remaining Parmigiano. Stop the machine and scrape down the sides of the container with a rubber spatula. Add the vegetable mixture, the green onions, salt, Tabasco, Worcestershire, cayenne, parsley, and lobster. Pulse the machine a few times to mix. Pour the mixture into the crust.
Bake until the cake sets, about 1 hour and 20 minutes. Remove from the oven and let the cake cool completely.
Place the cake in the refrigerator and chill for 8 hours. Remove the sides of the pan. Cut the cake into 16 slices. Spread a tablespoon of the caviar sauce on each serving plate. Top with a wedge of cake and garnish with the red onions, egg whites and egg yolks, capers, and caviar.
Yield: makes one 9 1/2-inch cake: 16 servings