Caribbean Lobster Paella

Name: Caribbean Lobster Paella
Yield: Yield: 4 servings
Cuisine: American
Ingredients: 2, 1½-pound Caribbean lobsters, still squirming (these are warm water spiny lobsters); ½ cup fish or lobster stock or low-sodium natural clam juice; 2 oranges, juiced; ⅔ cup risotto rice, par cooked, or other short grain rice; ½ teaspoon saffron threads; Parsley, chopped, as needed; Ground black pepper, to taste; Orange slices; Sea salt, to taste; ½ pound mussels, rinsed and de-bearded; ¼ cup extra-virgin olive oil; 3 garlic cloves, coarsely chopped; 4 ounces chouriço; 2 bay leaves; 3 ripe tomatoes, diced; 2 cups/473 ml diced canned tomatoes; 1 sweet onion, large dice; 1 celery rib, including leaves, chopped; 1 large poblano pepper, split, seeded and ripped coarsely