| Specification | Description |
| Shape | Long, cylindrical body with large claws |
| Size | Typically 20–40 cm in length, larger sizes can reach 60 cm |
| Weight | Generally 500–1500 g, with some species reaching over 5 kg |
| Color | Dark brown or greenish-brown, turning red when cooked |
| Shell Texture | Hard, rough, and covered with spiny projections |
| Claws | Large, asymmetrical, with one claw larger than the other |
| Legs | Ten legs, including claws, jointed and covered with spines |
| Flesh Color | White to off-white when cooked, firm and delicate |
| Taste | Sweet, succulent, and slightly briny |
| Aroma | Fresh, oceanic, and mildly fishy |
| Moisture Content | High, around 75-80% |
| Nutritional Content | High in protein, low in fat, rich in omega-3 fatty acids |
