Creamy seafood rolls on buttered brioche

Ingredients

• 1 pound peeled, deveined, raw large shrimp, 20 to 25 to a pound
• 1/2 cup organic mayonnaise
• 4 small green onions, trimmed, very thinly sliced, about ½ cup
• 1 tablespoon minced fresh dill
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 1/2 teaspoon coarse (kosher) salt
• 1/4-1/2 teaspoon freshly ground black pepper
• 12 ounce cooked langoustine tails (thawed and drained), or roughly chopped steamed lobster
• 1 can (about 6 ounces) lump crab meat, drained
• 10 slices (each ¾ inch thick) french brioche bread (or challah, pullman loaf or egg twist bread)
• 4 tablespoon butter, softened
• fresh dill for garnish

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