It's a bit more than that to be honest. The pasta is bound by a sort of creamy seafood broth which is not unpleasant and some of the said pink shrimps, and then indeed you get the sliced lobster tail on top. Honestly, I think it quite works - as I was saying, in my view, better than the ubiquitous lobster mac and cheese you tend to get in the US where you typically can't taste the lobster both because there is too little of it and because it tends to be totally overpowered by the cheese sauce.

I agree that it doesn't fit the description and they should stop calling it that (even if there was cheese to be honest, they clearly don't have ovens to gratinate things so their mac and cheese never feels like mac and cheese anyway!) but honestly, I thought it was a good dish and far more generous with the lobster than I expected.

Also, they were not rigatoni but pipe rigate, which as it happens was not a bad choice I think.