Yes, thanks for the heads up on the smell if cooking indoors. We do have a gas grill with a side burner, so that will work.

I just thought steaming might help keep it from getting overcooked and rubbery, but then if you don't cook them in salted water, how do you season them? And, do some of you eat that other [green] stuff, or just the meat?

You Atlantic coast/Canadians are lucky to have them readily available but then, you guys get all that snow and ice . . .

I have had what I thought was a perfect lobster at La Vie En Rose, ok at Lee's, but I am going to try PP's Thermidor over the next two weeks. Never had it been it gets such rave reviews in the forum, I gotta try it.