Mediterranean Baked Lobster With Olive Crumbs

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Two 2-pound live lobsters, split lengthwise, head sacs and intestinal veins removed, tomalley reserved

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 1/2 cups finely diced stale coarse-textured bread

1/2 cup finely chopped parsley

1/4 coarsely chopped Niçoise or Gaeta olives

2 tablespoons fresh lemon juice

1 teaspoon balsamic or aged-red-wine vinegar

1/2 teaspoon finely grated lemon zest

Salt and freshly ground pepper

Lemon wedges, for serving

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