What is your personal philosophy on menu pricing vs. profit and what would you charge for a 1.25 lb lobster on your menu (assume its a la carte). 

My personal philosophy on menu pricing vs. profit is to maintain a balance between the two in order to ensure both customer satisfaction & financial stability in the long run. This means taking into account multiple factors such as ingredient availability, labor costs and market trends when setting prices that allow for reasonable returns whilst also ensuring customers receive value for money.

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. Assuming all other factors remain steady then I would likely price this item at around $35-$40 depending on what other items are being served alongside it in order to make sure that the dish remains competitively priced whilst still providing sufficient returns for the business.

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).