Set up grill for direct cooking over medium heat. Oil grates when ready to start grilling.

Using kitchen shears, split lobster tails in half lengthwise.

In a saucepan, melt butter over medium-low heat. Skim foam. Stir in wine, lemon juice, lime juice, fines herbs, orange juice concentrate, and salt. Measure out 1/2 cup for basting; set aside the rest.

Brush meat of lobster tails with some butter baste. Place tails, meat side down, on grill. Cook for 2 to 3 minutes. Flip to shell side down. Brush with remaining baste.

Grill 6 to 7 minutes more, until lobster is opaque and cooked through. Do not overcook.

Serve hot with lemon wedges and reserved citrus butter (also great on a side of asparagus).