I'm a little squeamish about live lobsters and refuse to cook them at home. But I would like to make lobster rolls for our July 4 cookout. Since my local fishmonger is closed on Sundays, is it going to make a big difference to pick the steamed bugs up on Saturday afternoon? And then what? Do I take the lobster meat out on Saturday, and if so can I make the filling that afternoon, or do I just wait til Sunday to assemble all ingredients? Or do I just stick to burgers and dogs if the lobster is going to be ruined by being cooked the day before?