Preheat oven to 375°F (190°C). Grease a 12-cup (3 L) casserole dish with butter. Cook pasta according to package directions. Drain; return to pot. Add evaporated milk, whipping cream, ricotta, mustard, salt and pepper. Stir over medium heat until blended; cook until heated through. Add lobster and peas; remove from heat.
Mix 2 cups (500 mL) of the Cheddar cheese with flour in a small bowl. Stir cheddar cheese mixture into pasta mixture; spoon into prepared casserole dish. Toss breadcrumbs with remaining Cheddar cheese and Parmesan cheese; sprinkle over dish.
Bake in centre of preheated oven for 35 to 40 min. or until bubbling and lightly golden on top.
Making this dish for a special occasion? Try preparing it in individual dishes: Spoon pasta mixture into 10 well-greased 8 oz (250 mL) ramekins; top each with breadcrumbs and Parmesan. Bake in 375°F (190°C) oven for 25 to 30 min. or until bubbling and lightly golden on top.
To make your own fresh whole grain breadcrumbs, pulse a few slices of whole grain artisan bread in a food processor until finely ground.