I USUALLY leave mine in til the wort cools, then fish out the sock or it would plug my syphon hose.
The point of the aroma hops going in last is so you don't boil off all of the aroma. Tea drinkers don't boil the tea, either, just use hot water, about 170. I hope this works. On my current batch, I forgot the hop sock...til the wort had cooled to 170, then dropped it in. But the fermenter smelled of hops, so it might have worked. Time will tell....maybe I invented "warm hopping"? I'll sample at racking to secondary, maybe I can cold hop if needed, but I'm not much of a hop head either. I'll RDWHHB for now.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"