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Preheat oven to 400 degrees. Fill a pot with water place over high heat, bring to a boil, then lower to a simmer. Cut each lobster straight down the center from head to tail, and remove guts. Remove the claws, and add to the simmering water, cook for 8 minutes. Remove meat from the claws, and chop coarsely. Toss the claw meat together with the bread crumbs, parsley, 2 tablespoons of the extra virgin olive oil, salt and pepper. Place lobsters in a baking pan and stuff the cavities with the bread crumb mixture. Put 1 tablespoon butter on each lobster tail. Add broth and remaining 2 tablespoons olive oil to the pan and bake in preheated oven for 10-15 minutes until the stuffing browns and tail meat becomes opaque. Serve with lemon wedges.
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