I had traveled to Colonsay by ferry from Islay, one of two ferry routes that service the island. Islay, a royal center in the medieval ages, is most famous today for the distilleries that produce distinctively smoky whiskies, such as Ardbeg and Lagavulin. It would bookend my five days of island-hopping, a journey that covered four islands in the Inner Hebrides, including one of the biggest (Mull) and two much, much, much smaller ones (Tiree and Colonsay). I highly recommend incorporating Islay into any visit to the Inner Hebrides, not only for the distilleries and history but also for the epic seafood platter at the Lochindaal Hotel pub. “Look at the claws on that boy! That’s as fresh a lobster as you can get. You enjoy!” said Iain MacLellan, the fourth-generation owner and chef, when he set down the plate piled with langoustines, mussels, crab claws, scallops and, yes, a whole lobster.