Heat grill to a med heat. Split 2 lobster tails in half length-wise. Using a metal or wooden skewer soaked in water, skewer the lobster tails so they don't curl when grilling. Brush meat with olive oil and sprinkle with salt and pepper. Grill, flesh side down for five minutes, or until the flesh is easily released from the grates. Flip over and cook another 3-4 minutes until meat is cooked through. At the same time the lobster is grilling, grill 2 ears of corn on indirect heat for 10-15 minutes, turning occasionally. Once done, remove meat from shells and cut into bite-sized chunks. Cut corn from cob. In a small bowl, whisk together ingredients for dressing: zest of 1 lime, juice from 2 limes, 2 tsp honey, ¼ tsp salt. Slowly whisk in ¼ cup olive oil. Season to taste with salt and pepper. In a large bowl, toss 1 cup cooked quinoa, lobster, corn, 10 cherry tomatoes, halved and ½ cup crumbled feta together. Toss with dressing. Serve immediately. If you want to make this ahead, just don't dress the salad until ready to serve.