In terms of pricing a 1.25 lb lobster (à la carte), it would depend on various elements including current market prices, supplier cost and desired margin of profit. If all the other factors are constant, I’d likely set the price of this dish at $35 to $40 depending on the other dishes that will be served with it. This would ensure the dish is competitively priced while still generating a profit for the restaurant.
In conclusion, my personal philosophy regarding menu pricing vs. profit centers around achieving a balance between both which allows customers to receive quality meals at fair prices whilst also making sure businesses can cover their costs & generate desired margins of return over time. As such, based on my own assumptions/research I would probably charge $35-$40 for a 1.25 lb lobster (à la carte).