A good recipe for boiled lobster tails is provided at MarthaStewart.com. The recipe calls for six 1 1/2-pound live lobsters, 2 cups of cilantro, 2 cups of parsley, 1 large garlic clove, 3/4 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup of olive oil.
Fill a large pot with water, and bring it to a boil over high heat. Add a cube of court-bouillon to the pot, and stir the water to dissolve it. Once the water is at a rolling boil, place a single lobster into the pot using a pair of tongs. Cover the pot, and let the lobster cook for seven to 10 minutes, or until it is bright red and the meat inside the tail has turned white.
Repeat the process with the rest of the lobsters. Twist off the lobster tails, and set them aside. Remove the meat from the claws and lobster bodies. The extra meat can be refrigerated and saved for additional recipes. Place the tails in the refrigerator.
Make the lobster tail pesto dipping sauce by blending together herbs, garlic, salt and pepper in a food processor. Pour in a small and steady stream of olive oil as the processor continues to blend the ingredients. Add more oil for a thicker pesto. Remove the lobster tails from the refrigerator, and serve them along with the pesto dipping sauce.