Peel, section, and dice oranges, reserving 1/4 cup juice.
Toss together bread cubes, diced orange, reserved juice, apple, 3 tablespoons melted butter, and 1/4 teaspoon salt.
Plunge live lobsters head first into enough boiling, salted water to cover.
Cook 2 minutes.
Remove from pan; place lobsters on backs on cutting board.
Cut in half lengthwise: draw knife from head down to base of abdomen.
Discard all organs in body section except brownish green liver and red coral roe (in females only).
Remove black vein that runs down to tail.
Crack large claws and spread body open.
Fill each lobster cavity with stuffing.
Place lobsters, shell side down, on baking sheet.
Baste lobster with 1/4 cup melted butter.
Bake at 350° for 30 to 35 minutes, brushing with butter once or twice during baking.
Baste with remaining butter just before serving.