Their descendants in Canada also know about growing lobsters the size of small dogs, blueberries so sweet they make your eyes water, and maple syrup as thick as a foggy morning in Halifax. Luckily, chef Benoit Mercier knows what to do with all of that and more aboard Destination Fox Harb'r Too, offering lobster bisque as well as tails, homemade jams alongside fruit-filled croissants, and eggs with a side of maple syrup-glazed bacon (yes, that last one is good). Mercier's take on lobster tails, actually, took second place in his category at the 2008 Antigua Charter Yacht Meeting. I can still remember the homemade, liqueur-filled chocolates he served at that boat show, and I was thrilled to see them next to my pillow every night while on charter. Each chocolate is maybe a quarter-inch larger than a Hershey's Kiss, and still I took three or four bites to eat it. That's how much I wanted to savor the flavors before letting my head sink into my pillow each night.