Sauvignon blanc ice cubes:
In an ice cube tray, evenly distribute 1/3 cup of wine into 4 of the cubes and freeze 3-4 hours.
Make the compound butter:
Using a food processor fitted with a chopping/mixing blade, process the butter, curry powder, salt, lemon zest, cayenne pepper, garlic and cilantro until smooth. Remove to a small dish or bowl. Set aside.
Preheat griddle to 375°F.
Prepare the lobster tails:
Place the lobster tails shell side up on cutting board. Using an 8” chef’s knife, holding the lobster tail firmly, place the tip in the middle of the tail and pierce the shell all the way through to the board. Leaving the tip of the knife on the board and holding the tail firmly, cut downward through to the tail end. Turn and repeat toward the body side completely slicing the tail into two halves. Repeat on the second lobster tail.
Rinse and clean the 4 halves under cold water and dry thoroughly.
Spread 1 tablespoon of the compound butter over each half of the tails.
Place the lemons and lobster, cut side down on the hot griddle. Add the 4 wine cubes and cover immediately with the griddle lid to steam for 4-6 minutes. Remove the lid carefully and transfer, cut side up, the lobster tails and lemon halves to the serving platter.
Serve the remaining compound butter on the side.
Make the wine cubes in an ice tray ahead of time, using any leftover dry white wine.