Make the Shrimp Roll Sauce: In a medium bowl, whisk together mayonnaise, mustard, garlic, Tabasco, Worcestershire sauce, lemon zest, lemon juice, cayenne pepper, paprika, cinnamon, celery seed, and white vinegar. Fold in the shallot and dill. Season to taste with salt and black pepper.
Put the Shrimp Rolls together: In a small mixing bowl, combine cooked shrimp, Shrimp Roll Sauce, chives, and celery. Season with salt and a squeeze of lemon juice to taste. Stir until combined. (Do ahead: Refrigerate when finished. Will keep up to 24 hours.)
When ready to serve: Heat a large cast-iron skillet over medium high heat. Butter the rolls and toast on both sides until lightly browned. Fill each roll with a generous amount of the shrimp salad. To serve, place 2 tsp. of tobiko in three small piles on each roll and place a piece of chervil atop the tobiko.